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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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. Peel eggs under cold running water, and cut into wedges.
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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