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Tuna potato salad

This potato salad recipe takes only 17 minutes from start to finish! With red potatoes, eggs, tuna and dressing, it can be a side or main meal on its own. - by Peter Mckim
  • 01 Sep 2016
Tuna potato salad
Cook: 17 Minutes - easy - Serves 4 - gluten-free - nut-free - dairy-free
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This potato salad recipe takes only 17 minutes from start to finish! With red potatoes, eggs, tuna and dressing, it can be a side or main meal on its own.

Ingredients

600 g baby red potatoes, cut into 1½cm-thick pieces

3 eggs

250 g punnet cherry tomatoes, halved

2 stalks celery, diagonally sliced

½ small red onion, 
 finely chopped

425 g can tuna in oil, drained

Dressing

⅓ cup olive oil

¼ cup lemon juice

¼ cup chopped fresh dill

2 tbsp grain mustard

Salt and pepper, to taste

Method

  1. Boil, steam or microwave potatoes until tender. Drain. Transfer to a large bowl to cool.
  2. Place eggs in a small saucepan. Cover with cold water. Bring to boil. Gently boil for 
7 minutes. Transfer eggs to a bowl of cold water. Cool slightly. Peel away shells. Cut into pieces.
  3. To make dressing, whisk 
all ingredients together in 
a small jug.
  4. Add tomatoes, celery, onion and dressing to potatoes. 
Gently stir to combine.
  5. Flake tuna with a fork into large pieces. Place tuna onto 
a serving plate. Top with 
potato salad and eggs.

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