Tasty Tuna-Potato Salad
Keep a supply of canned tuna in your cupboard and you can always whip up a quick, delicious meal without running to the supermarket.
Tuna makes a great quick salad and perfect sandwich filling. I also like to use it to stretch my grocery budget by making casseroles and pasta dishes: Allison Chase, Enquirer Food Editor
Total Prep/Cook Time: 45 minutes
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 2 teaspoons sugar
- 2 tablespoons mayonnaise
- lettuce
- 2 tablespoons prepared mustard
- 2 teaspoons vinegar
- 1/2 cup celery diced
- 2 large potatoes boiled
- 1 can tuna fish 6.5 oz
- 2 tablespoons carrot grated
- 4 tablespoons onion diced
- 2 tablespoons black pitted olives chopped
- 1 to taste salt & pepper
- Carbohydrate 75.1877608325336 g
- Cholesterol 37.17 mg
- Fat 11.8980950004853 g
- Fiber 12.6509250800417 g
- Protein 31.4350350003857 g
- Saturated Fat 2.1518825000234 g
- Serving Size 1 1 Serving (734g)
- Sodium 760.787541799813 mg
- Sugar 62.5368357524919 g
- Trans Fat 4.95702650001348 g
- Calories 524 calories
Boil potatoes, then peel and cut them into small cubes. In a small bowl, combine mayonnaise, mustard, sugar, vinegar, salt & pepper. Add potato, tuna, onion, carrot, celery and olives. Toss to mix well. Chill if desired. Spoon onto lettuce lined serving plate.
