tuna nicoise potato salad

sunday afternoon, chillin’ with my dog (!!) and i’m getting the itch to pantry clean. i am craving a pasta salad or something light and springy.

problem: no matt tonight, and about half a bag of potatoes left.

what else what else…i have tuna…so potato salad it is!

this would be a great dish to a potluck sometime this summer.

tuna nicoise potato salad

idea from epicurious and cooking with books.

prep time: 10 min | total time: 20 min| serves: 5-6

what you need:

  • 5-6 large potatoes, cut into 1-1/2″ chunks
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup onion, diced
  • 3 boiled eggs
  • 1 can tuna
  • 1 cup greek yogurt
  • Sriracha
  • salt, pepper, lemon juice to taste
  • if you have asparagus, green beans, or tomatoes, throw those in too!
  • rosemary to garnish, if you want

get it done:

  • cut the potatoes in 1-1.5″ cubes and boil them in salted water until they are fork tender
  • blend tuna, onion, mustard, yogurt, vinegar, sriracha, and season to taste.
  • drain potatoes and cool
  • pour dressing over potatoes and mix together, adding olive oil. add a hard-boiled egg yolk to mash as well.
  • slice remaining eggs and layer into the salad
  • add salt, pepper, and lemon juice to taste
  • enjoy warm or cold!
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One comment

  1. Pingback: deviled eggs « CHiEATS

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