POTATO TUNA EGG SALAD
Easy, nutrition-packed, healthy salad that combines potatoes, eggs and tuna.
Provided by Zerrin & Yusuf
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Put potatoes in a pot, fill it with water. Bring it to boil and then let it simmer over medium high heat until potatoes are tender. Check their tenderness with a fork. Drain and then wash them under cold water so that they are cool enough to peel. Chop and put them aside to cool completely before combining with the other ingredients.
- Put eggs in a saucepan with cold water. Bring it to boil and then cook over medium heat for 5 minutes so that they are hard-boiled. Transfer them into a bowl of cold water to cool. Peel, chop and put aside.
- In a large salad bowl, combine chopped potatoes, eggs, tuna and chopped herbs like fresh dill and micro greens.
- Prepare the dressing by whisking together lemon juice, olive oil, salt and black pepper well. Pour it over the salad, toss gently and serve.
Nutrition Facts : ServingSize 1 bowl, Calories 234 calories, Sugar 1.9 g, Sodium 681.1 mg, Fat 12.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 20.9 g, Fiber 3.3 g, Protein 10.8 g, Cholesterol 188.2 mg
POTATO, TUNA & EGG SALAD (21 DAY WONDER DIET : DAY 2 )
This is Day 2: Lunch, on the 21 Day Wonder Diet. You can make this salad the night before, and store it in the fridge. If you cook the potatoes in the microwave, be sure to prick them all over with a fork. This lunch is to be followed by an afternoon snack of 200g rockmelon (canteloupe).
Provided by Sara 76
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil, steam, or microwave potatoes and beans, seperately, until tender;drain, cool.
- Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
- Quarter potatoes; add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.
SPRING POTATO SALAD WITH TUNA
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds.
- Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.)
- Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.
MOM'S POTATO & EGG SALAD
Mom is famous for this potato salad. It's a sour cream based potato salad that is refreshing - it's a hit wherever I take it!
Provided by Katzen
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes and eggs together, until you can easily stick a fork in the potatoes.
- While potatoes and eggs are boiling, combine the rest of the ingredients. Mix well.
- Adjust salt, pepper, and sugar if necessary.
- Combine everything together, and chill. Enjoy!
Nutrition Facts : Calories 460.4, Fat 19.6, SaturatedFat 11.3, Cholesterol 140.8, Sodium 1260.5, Carbohydrate 61.1, Fiber 6.8, Sugar 9.3, Protein 11.8
WARM POTATO & TUNA SALAD WITH PESTO DRESSING
Whip up a tasty potato and tuna salad in less than half an hour
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 30m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
- Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
- Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.
Nutrition Facts : Calories 349 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.71 milligram of sodium
NEW POTATO & TUNA SALAD
A perfect spring salad
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.
Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1.8 grams fiber, Protein 21 grams protein, Sodium 1.11 milligram of sodium
TWO BEAN, POTATO & TUNA SALAD
This main course salad is rich in flavour and Vitamin C - great for lunchboxes too
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
- Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.
Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.14 milligram of sodium
TUNA & EGG SALAD
Make and share this Tuna & Egg Salad recipe from Food.com.
Provided by oma farmersdotter
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mash eggs with a potato masher or large fork.
- Combine all ingredients in a medium bowl, mix thoroughly.
- Chill.
- Goes well with crackers or as a sandwich spread!
TUNA EGG SALAD
This is the recipe I use for my family and its always a hit. I use an equal amount of finely chopped hard boiled egg added to a can of tuna (I prefer the albacore tuna). For those who don't care for a strongish fish flavor in their tuna salad, this'll do it for you. It truely is awesome. Enjoy!
Provided by Happy Hippie
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain tuna and place in a small mixing bowl.
- Finely chop boiled eggs and add to tuna.
- Finely chop red onion (or onion of your choice) and add to tuna and egg.
- Using a fork or masher, combine these ingredients well.
- Add celery seed or celery salt.
- Add Mayo (or Miracle Whip).
- Add mustard.
- Mix everything well. Go easy on the seasoning and dressing. You can always add more to suit your taste.
Nutrition Facts : Calories 145.4, Fat 8.6, SaturatedFat 1.7, Cholesterol 66.6, Sodium 180.2, Carbohydrate 4.8, Fiber 0.3, Sugar 1.4, Protein 12
MILITARY DIET DAY 2
Make and share this Military Diet Day 2 recipe from Food.com.
Provided by paigesluyter
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Breakfast:.
- 1 egg.
- 1 slice of toast.
- 1/2 banana.
- Lunch:.
- 2 oz cheddar cheese.
- 1 hard boiled egg.
- 5 saltine crackers.
- Dinner:.
- 2 hot dogs.
- 1 cup of broccoli.
- 1/2 cup of carrots.
- 1/2 banana.
- 1/2 cup vanilla frozen yogurt.
Nutrition Facts : Calories 1131.3, Fat 64.2, SaturatedFat 29.2, Cholesterol 502, Sodium 2016.9, Carbohydrate 92.5, Fiber 8.6, Sugar 41.4, Protein 49.5
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