This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Experts in ancient Greek culture say that people back then didn't see their thoughts as belonging to them. When ancient Greeks had a thought, it occurred to them as a god or goddess giving an order. Apollo was telling them to be brave. Athena was telling them to fall in love.
Now people hear a commercial for sour cream potato chips and rush out to buy, but now they call this free will.
At least the ancient Greeks were being honest."
-Chuck Palahniuk, Journalist
I love potato salad recipes and this one was inspired by my wife after a few weeks in Spain. She said, "in Spain it doesn't seem to be a salad without some tuna in it." There are also a lot of potato salad variations. The two do go quite well together, and combined with the tomatoes, dill and mustard, this is a great summer potato salad perfect for serving at picnics.
There is, quite simply, no substitute for fresh dill that I have found. I have not yet found a recipe that calls for dried dill that tastes anything like fresh dill, and if there is no fresh dill in the market I simply won't attempt a recipe that calls for dill.
Servings = 6 | Serving size =about 1/2 cup
Cooking Time = 60 Minutes
This recipe can be multiplied by 2.
This recipe keeps well, refrigerated, for about 3 days and makes a great lunch to take to the office.
|1 1/2 lbs||Yukon gold potatoes (peeled & cut into 1/2 inch dice)|
|1 Tbsp||white wine vinegar|
|4 tsp||extra virgin olive oil|
|1 Tbsp||Dijon mustard|
|fresh ground black pepper (to taste)|
|2||6-ounce cans no salt added tuna in water (drained)|
|8 ounces||grape tomatoes|
|2 large||green onions (thinly sliced crosswise)|
|3 Tbsp||fresh dill|
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat.
Steam the potatoes for about 30 minutes until slightly soft. A paring knife should slip easily in without breaking the potato.
Remove and drain into a colander and rinse with cold water. Place in the refrigerator to chill.
Place the vinegar, olive oil, mustard, salt and pepper in a large mixing bowl. Whisk until well blended.
Add the chilled potatoes, tuna, tomatoes, green onions and dill.
Chill well before serving.
Serving size = Tuna and Potato Salad
Servings = 6
Amount Per Serving
|Calories 248||Calories from Fat 38|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 19g||8%|
|Dietary Fiber 2g||10%|
|Vitamin A 9%||Vitamin C 26%|
|Calcium 1%||Iron 13%|
|Vitamin K 18 mcg||Potassium 895 mg|
|Magnesium 62 mg|