SKINNY RED POTATO AND TUNA SALAD
79% less sat fat • 58% less sodium than the original recipe. Potato salad is not just a picnic side dish anymore! You'll love this main-dish version, packed with lots of crunchy fresh ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 6
Number Of Ingredients 15
Steps:
- Cut potatoes into 1/2-inch cubes. In a covered medium saucepan, cook potatoes in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
- Meanwhile, in a large bowl, stir together mayonnaise, yogurt, the snipped dill, the milk, lemon peel, salt, and garlic. Stir in cucumber, green onions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover and chill for 4 to 6 hours.
- To serve, line six serving bowls with cabbage leaves. Gently stir tuna mixture; spoon onto cabbage. If desired, garnish with fresh dill sprigs.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 95 mg, Fat 1, Fiber 5 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Cup, Sodium 330 mg, Sugar 7 g, TransFat 0 g
GREEN BEAN, POTATO, AND TUNA SALAD
This was a staple in our home each summer. Very easy to make, all of your guests will ask how it's done and will come back for seconds and thirds.
Provided by fgamble1969
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 3h40m
Yield 8
Number Of Ingredients 11
Steps:
- Season tuna steaks liberally with lemon pepper.
- Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
- Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.
Nutrition Facts : Calories 245 calories, Carbohydrate 24.6 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5 g, Protein 16.6 g, SaturatedFat 1.7 g, Sodium 565.8 mg, Sugar 4.6 g
RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
TUNA AND POTATOE SALAD
this is a yummy potatoe salad with a fresh fishy twist.it combines zesty lemon flavours and delicious potatoes with a touch of softness and a deliciously different twist of tuna and mayonaise (or salad cream if you prefere). i hope you enjoy this. it takes around 30 minutes. but well worth the wait =] enjoy x
Provided by bethany-lynn-ox
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- boil the potatoes for around 25 minutes.
- while the potatoes are cooking mix together the tuna,mayonaise and as much of the lemon juice as you like.
- when the potatoes are as soft or hard as you want them, crush with a fork and add the olive oil.put in as much or little as you like. this is just to coat and soften the potatoes.and add then add salt and pepper to season.
- mix together the tuna mixture and the potatoe mixture untill mixed well together.
- enjoy your delicious starter.
SPRING POTATO SALAD WITH TUNA
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds.
- Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.)
- Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.
ZESTY RED SKIN POTATO SALAD
This dish is always a hit at family gatherings. The addition of horseradish gives the salad a delightful zip.
Provided by curly top
Categories Potato
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in boiling salted water until tender.
- Drain and let potatoes cool to room temperature.
- In large bowl combine all other ingredients.
- Mix well and stir in potatoes.
- Cover and chill.
Nutrition Facts : Calories 243.3, Fat 13.8, SaturatedFat 4.7, Cholesterol 111, Sodium 368.1, Carbohydrate 24.1, Fiber 2.3, Sugar 4.5, Protein 6.5
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ITALIAN TUNA POTATO SALAD - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
Category SaladCalories 382 per servingTotal Time 15 mins
- Bring a large pot of salted water to a boil and boil the potatoes until a knife can be inserted with ease (around 8-10 minutes).
- Meanwhile, finely slice the red onion and fresh parsley, set aside. Add the olive oil (4 tbsp), lemon juice and zest to a bowl and whisk briefly to combine.
- Once cooked, drain the potatoes and let them cool slightly for a couple of minutes so they are not too hot but still warm.
- Transfer them to a large serving bowl and add the sliced onion, chopped parsley, capers (2 tbsp), tuna, and a good pinch of salt and pepper and toss everything together. Pour over the dressing and toss the salad again to coat it in the dressing, serve.
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4.9/5 (12)Total Time 24 minsCuisine SpanishCalories 202 per serving
- Place fingerling potatoes in a large pot and cover well with water. Boil for 10 minutes or until you are able to stick a fork through potatoes. Using a slotted spoon, remove potatoes from boiling water and transfer to a plate for now. Do not discard water.
- In the same cooking pot, with the water boiling, add green beans. Cook 4 minutes or so. Drain, and immediately place the green beans in the bowl with the iced water (ice bath) to stop cooking (this helps them keep their vivid green color too.) When cooled enough, remove green beans from ice bath and pat dry.
- Cut fingerling potatoes in halves length-wise, and place them in a large mixing bowl. Add green beans, tomatoes, onions (or shallots), tuna (crumble it up a bit before adding), and garlic.
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- Fill a pot with water, add a pinch of salt, add the potatoes, bring to a boil and cook the potatoes until tender but not mushy, drain well and set aside.
- In a large bowl, add all of the remaining ingredients along with the cooked potatoes, season everything to taste, give it a good toss to make sure everything is equally distributed then cover and pop it in the fridge to cool for about an hour before serving.
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