Salami Potato Salad With Tuna Dressing Recipes

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TUNA AND ROASTED POTATO SALAD WITH AVOCADO-BUTTERMILK DRESSING



Tuna and Roasted Potato Salad with Avocado-Buttermilk Dressing image

Warm potato and tuna salad gets an unexpected kick from chile powder and a cooling counterpoint from creamy avocado dressing.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

12 ounces baby red potatoes
1 tablespoon extra-virgin olive oil
1 teaspoon chile powder
1 firm ripe Hass avocado, halved
3/4 cup buttermilk
1/2 cup chopped fresh leafy herbs, preferably mixed, such as parsley, chives, basil, and dill
1 tablespoon fresh lemon juice (about 1/2 lemon)
Kosher salt and freshly ground black pepper
1 head of romaine, chopped
1 1/2 cups frozen corn kernels, thawed (or kernels from 3 ears fresh corn)
2 bell peppers, preferably mixed colors, stemmed, seeded and sliced
Two 5-ounce cans solid light tuna in oil, drained

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
  • Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
  • Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

POTATO AND TUNA SALAD WITH CAPERS AND DIJON DRESSING



Potato and Tuna Salad With Capers and Dijon Dressing image

Make and share this Potato and Tuna Salad With Capers and Dijon Dressing recipe from Food.com.

Provided by Abby Girl

Categories     Potato

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 medium potatoes (or use baby potatoes)
2 green onions, sliced
184 g tuna, drained (or 400 gm fresh tuna steak)
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 1/2 tablespoons parsley, chopped (or cilantro)
2 tablespoons capers, rinsed and drained
1 teaspoon Dijon mustard
salt and pepper

Steps:

  • Cook unpeeled potatoes in boiling water until tender.
  • Drain and cool.
  • Peel and cube potatoes.
  • Combine potatoes, green onions and tuna in bowl.
  • In seperate bowl, whisk together vinegar, olive oil, parsley, capers, mustard and salt and pepper.
  • Pour over potato mixture and toss to coat.
  • Serve at room temperature.

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