Potato Antipasto Salad with Tuna

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Potato Antipasto Salad with Tuna

– by Jean Fisher

Serve warm or cold, this red potato and tuna salad has a zingy home-made dressing. Low in fat, low in sodium and high in omega 3 fish oils, you'll love it!

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Potato Antipasto Salad with Tuna

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Serves 4

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1 pound & 8 ounces small red potatoes
2 ounces red onion
16 leaves baby spinach
8 sprigs fresh parsley
2 ounces orange bell pepper
2 stalks celery
1/4 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 dash dried basil
1 dash pepper
10 ounces tuna canned in water
2 tablespoons sliced ripe olives
4 slices garlic cheese bread

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Directions

Scrub potatoes and place in a large saucepan. Cover with water and heat over high temperature until water begins to boil. Reduce heat to low and cover pan. Cook until potatoes are tender when pierced with a fork. (about 40 minutes).
While potatoes are cooking, mince onion and spinach leaves and chop parsley, bell pepper, and celery. Place in a covered bowl and refrigerate until ready to use.
When potatoes are done, drain off the water and allow them to cool slightly.
While potatoes cool, make a dressing by combining red wine vinegar, olive oil, mustard, basil and pepper. Whisk to blend.
Cut potatoes into eighths, place in a serving bowl along with chopped vegetables. Pour dressing over top and toss to blend.
Drain both tuna and olives, add to potatoes and toss again to blend. Can be served warm or chilled. Offer garlic cheese bread on the side.

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Nutritional information for Potato Antipasto with Tuna

Calories: 405
Calories from Fat: 114.5

% Daily Value*

Total Fat 13g	20%
Saturated Fat 2g	10%
Cholesterol 21.5mg	7%
Sodium 490.5mg	20%
Total Carbohydrates 48.5g	16%
Dietary Fiber 5.5g	23%
Sugars .5g	~
Protein 25g	50%

Vitamin A	45%	Iron	23%
Vitamin C	118%	Calcium	7%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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