TUNA POTATO SALAD

Eddie Jordan

By
@EDWARDCARL

This is a great dish for a quick meal. It can be made ahead of time until ready to serve. FROM; Helen's Pantey


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Comments:

Prep:

15 Min

Method:

Stove Top

Ingredients

4 medium
green peppers
2 can(s)
6 1/2 or 7 oz. tuna, drained
3 c
diced cooked potatoes
1
chopped sweet gherkins
3/4 c
celery sliced
6
green onions cut into 1 inch pieces
2
hard cook eggs chopped
1 c
mayonnaise
2 Tbsp
sweet gherkin pickle liquid
2 Tbsp
prepared mustard
3/4 tsp
salt
1/4 tsp
pepper

Directions Step-By-Step

1
Cut off tops of green peppers. Remove all seeds and membranes and discard.
2
Cut around tops of pepper in Vandyke fashion. Cook in boiling water for 3 to 5 minutes.
3
Rinse in cold water invert and refrigerate until ready to use.
4
Break tuna into pieces. Combine boiled and diced potatoes, tuna, gherkins, celery onion, and eggs in a large bowl, Mix well.
5
Mix mayonnaise, pickle liquid, mustard, salt, and pepper together until smooth. Spoon over potato mixture stir until combined.
6
Cover and refrigerate until serving time. Spoon salad into green pepper cups garnish with sliced sweet gherkins and hard cooked eggs.

About this Recipe

Course/Dish: Tuna Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Kosher, Low Sodium