Tasty Tuna Tater Salad
By
Pat Morris
@AugustaPat
18
Blue Ribbon Recipe
This is definitely not your traditional potato salad recipe, but it's delicious! By adding the Italian and ranch dressing to the warm potatoes, the potatoes really soak up a ton of flavor. Adding lemon to the tuna does really help take away some of the "fishy" taste. I really love the crunch you get from the veggies. This salad could be a simple meal on a hot summer evening. So good!
The Test Kitchen
★★★★★ 3 votes5
Ingredients
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1 can(s)( 5 ounce can) solid white albacore tuna (mom used flaked tuna - i like albacore), drained
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3 c(about 2 large) potatoes cubed, and cooked until fork tender, drain and put in a large bowl.
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2boiled eggs, chopped
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1/2 conion, chopped (approximately 1 small onion)
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1/2 ccelery, minced (2 stalks)
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1/2 ccarrot coarsely minced (1 small carrot)
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1/2 cred bell pepper, chopped (about 1/4 bell pepper)
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3 Tbspsweet relish (i use mt. olive sweet relish; of course mom made her own.)
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1/2 clite buttermilk ranch dressing (put on drained potatoes while still hot – absorbs flavor better)
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1 Tbspyellow mustard
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2 Tbspcreamy lite italian dressing (i use olive garden lite italian dressing –it isn’t real strong)
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·salt and pepper, to taste.
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·optional garnishes (makes it tasty, crunchy and pretty)**
How to Make Tasty Tuna Tater Salad
- ***Optional Garnishes
• A sprinkling of shredded Cheddar Cheese
• Tri-color tortilla strips placed on top
• A couple of Capelle Tomatoes, cut in half and placed on the side of the plate (since tomatoes aren’t in season; these seem to have better, fresher taste than some you buy in the stores)