Potato Antipasto Salad with Tuna
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!
How many servings?From kitchen to table in 20 minutes.
small red potatoes
red onion
baby spinach
fresh parsley
orange bell pepper
celery
red wine vinegar
olive oil
Dijon mustard
dried basil
pepper
tuna canned in water
sliced ripe olives
garlic cheese bread
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.