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

Rating:
★★★★★ 2 votes
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

Step-By-Step

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