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.

How to Make It

Step 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.

Step 2

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

Step 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.

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