The Ultimate Triple Tuna Egg Potato Salad Recipes

THE ULTIMATE TRIPLE TUNA EGG POTATO SALAD

The Ultimate Triple Tuna Egg Potato Salad image

Paleo, Whole 30, Gluten-Free, Grain-Free, Dairy-Free, Soy-Free, Nightshade-Free, Pescetarian

Provided by Hannah

Number Of Ingredients 13

Ingredients

4 large pasture-raised organic eggs
1 pound of small red potatoes, peeled and cubed
2 TB avocado oil
1 tsp fine sea salt
1/2 tsp ground black pepper
1 tsp ground garlic powder
2 5-ounce cans of wild albacore tuna, drained
1/4 cup of diced celery
1/4 cup of sliced green onions
3/4 cup of Paleo-friendly mayo*
1 tsp of fine sea salt
1 tsp of ground black pepper
1/2 tsp of fresh or dried dill

Steps:

Place eggs in a pot and cover with cold water. Bring water to a boil. Once boiling, turn the heat off and cover the pot with a lid. Let the eggs sit for 12 minutes. Remove from the pot and place in an ice bath for at least 5 minutes. Peel, slice, and store in the fridge.
While the eggs are cooking, preheat oven to 400 degrees F. Mix cubed potatoes, avocado oil, salt, pepper, and garlic powder. Place on a parchment paper-lined baking sheet. Roast for approximately 25 minutes, or until golden brown (stir at least once while roasting). Let cool.
Combine eggs, potatoes, tuna, celery, onions, mayo, and spices in a large bowl. Stir until well-combined.
Serve in a grain-free tortilla, on Paleo bread, or with veggies and plantain chips.

Nutrition Facts : Servingsize 4 serving

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