The Ultimate Triple Tuna Egg Potato Salad Recipes
THE ULTIMATE TRIPLE TUNA EGG POTATO SALAD
Paleo, Whole 30, Gluten-Free, Grain-Free, Dairy-Free, Soy-Free, Nightshade-Free, Pescetarian
Provided by Hannah
Number Of Ingredients 13
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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- 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).
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