If you love potato and tuna, this recipe is for you. Enjoy on its own or as a side dish!
Recipe: Creamy Potato Salad with Tuna
*Ingredients:*
4 medium sized potatoes, 701g (24.7 oz)
2 medium carrots
½ medium red onion, finely chopped
2 x 145g (5 oz) cans of tuna in oil, drained
100g (½ cup) of canned peas
3 large eggs
5 tablespoons of mayo
7 tablespoons of natural Greek yogurt
1 teaspoon of mustard
2 tablespoons of red wine vinegar
A handful of dill (20 g), finely chopped
Salt and pepper to taste
*Instructions:*
1. Put the potatoes in a large pot and cover with water. Bring the water to a boil on high heat. Once the water starts boiling add the carrots and eggs. After 10 minutes of boiling, remove the eggs from the pot. After 11 to 14 minutes, remove the carrots and finally remove the potatoes after 15 to 16 minutes of boiling.
2. Allow the potatoes, carrots, and eggs to cool down completely.
3. Peel the potatoes and eggs. Dice the potatoes and carrots and cut the eggs into small pieces.
4. To a large bowl, add potatoes, carrots, eggs, tuna, peas, onion, mayo, yogurt, mustard, red wine vinegar, salt, and pepper to taste and dill. Stir until well combined.
5. Serve immediately and enjoy!
*Notes/Tips:*
– The salad will stay in the refrigerator in an airtight container for up to 3 days.
– Most type of potatoes can be used for this recipe. However, the boiling time will vary depending on size and type of potatoes.
– Frozen peas can be used instead of canned peas. Boil the frozen peas for roughly 3 minutes. Drain and allow to cool down before adding to the bowl. The frozen peas can also be steamed.
– Lemon juice can be used instead of red wine vinegar.
*Song: Avatar*
*Artist: Kia*
*Music by: CreatorMix.com*