Delicious Garlic and Tuna Potato Salad

May 11, 2023May 11, 20230 1
Delicious Garlic and Tuna Potato Salad recipe for lunch or dinner
in Salad

Prep

20 min

Cook

15 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 large red potatoes
1 medium onion
1 cup garlic mayonnaise ( Garlic Mayo ( Ali Oli ) )
1 tablespoon red wine vinegar
1 can tuna ( I like fillet in olive oil )
1 can peas , drained or 1/4 cup frozen peas
1 can cubed carrots , drained
2 hard-boiled eggs , one chopped , one sliced for garnish
1 roasted red pepper , chopped , reserve some for garnish
1/2 lb cooked shrimp , reserve some for garnish
1/4 cup chopped olive , reserve a few for garnish
1 cup lettuce , sliced very thinly
salt and pepper

Nutrision Information

Servings Per Recipe
6
Calories
412
Sugar
4g
Fat
27g
This Delicious Garlic and Tuna Potato Salad is perfect for lunch or dinner. It is a cold salad that is filling, satisfying, and packed with flavors and nutrients. The combination of tuna, potatoes, and eggs is not only delicious but also a good source of protein. This recipe also includes a variety of vegetables that add color, texture, and nutrients to the meal. The salad can be made in advance and stored in the refrigerator for a few days, making it a convenient meal option for those with busy schedules. If you like salads that are easy to make and full of flavor, then this recipe is definitely worth trying.

Instructions

1.Rinse and scrub potatoes. Cut in 1/4 inch slices and place in a large pot.
2.Add enough water to cover the potatoes by about an inch. Add salt to the water.
3.Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15 minutes.
4.Drain water from the cooked potatoes. Set aside to cool.
5.Finely chop the onion, or slice thinly if you prefer. Set aside.
6.In a small bowl, mix the garlic mayonnaise with the red wine vinegar. Set aside.
7.Open and drain the cans of tuna, peas, and cubed carrots. Set aside.
8.Peel and chop one of the hard-boiled eggs. Set aside.
9.Slice the other hard-boiled egg for garnishing. Set aside.
10.In a large mixing bowl, combine the cooled potatoes, chopped onion, tuna, peas, carrots, chopped egg, and roasted red pepper.
11.Mix in the garlic mayonnaise dressing and chopped olives. Stir gently to combine.
12.Season with salt and pepper to taste.
13.Chill for at least an hour or overnight in the refrigerator to allow flavors to meld together.

PROS

This salad is not only delicious but also easy to make and can be a great lunch option that can be stored for a few days.

The combination of tuna, potatoes, and eggs make it a filling and satisfying meal that can be enjoyed any time of year.

CONS

Garlic mayo is high in calories and fat, so this salad is not suitable for those on a low-fat diet.

Also, canned vegetables and tuna may have added salt and preservatives.

This salad should be eaten in moderation as part of a healthy diet.

HEALTH & BENEFITS

Potatoes are rich in vitamins and minerals such as vitamin C, potassium, and vitamin B6. They are also a good source of dietary fiber.
The tuna adds lean protein to the meal and is rich in omega-3 fatty acids, which are linked to heart health.
The vegetables in this salad provide antioxidants and essential nutrients, making it a healthy meal option.

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