Tuna Potato Salad

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

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.

Yield: Makes 6 servings
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  1. 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. 2. Peel eggs under cold running water, and cut into wedges.
  3. 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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