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Tuna Potato Salad

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Yield Makes 6 servings
Two summer staples, tuna salad and potato salad, are combined into one satisfying meal. Enjoy Tuna Potato Salad for a quick-fix dinner on those busy night.


  • 2 pounds assorted baby potatoes
  • 1 (8-oz.) package fresh tiny green beans
  • 3 large eggs
  • 1 (7-oz.) package refrigerated fire-roasted red bell peppers in oil, drained and chopped
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 garlic cloves, pressed
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 (5-oz.) cans solid white tuna in spring water, drained

How to Make It

  1. Bring potatoes and water to cover to a boil; cook 15 minutes. Add beans and eggs; cook 5 minutes. Drain. Cut potatoes in half lengthwise, and cool 10 minutes.

  2. Peel eggs under cold running water, and cut into wedges.

  3. Gently stir together roasted red bell peppers, next 3 ingredients, potatoes, and beans. Whisk together garlic and next 6 ingredients; gently toss with potato mixture. Arrange on a serving plate with tuna and eggs.