Forget potato salads drenched in mayonnaise, be the MVP at your upcoming holiday potluck by bringing this fancy, protein-rich, tuna potato egg salad instead! It's super easy to make and is much more nutrient-dense than your regular potato salad.
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Ingredients (6 servings)
300g tuna, drained
1 tbsp extra virgin olive oil
1 tbsp water
2 tbsp white wine vinegar
1 tsp dijon mustard
1/4 red onion, finely diced
1/4 tsp garlic powder
-Handful of fresh parsley, chopped
-Salt, to taste
-Pepper, to taste
Bring a large pot of water to a boil, then boil potatoes for 10-15 minutes or until tender (when you can easily stick a fork into it). Drain and let cool before chopping into 1-inch cubes.
While waiting for potatoes to cook, prepare the dressing by whisking all the dressing ingredients in a small bowl until combined. Taste and adjust seasoning if needed. Set aside.
Carefully place eggs into the pot with cold water. Make sure the eggs are covered by 1-2 inches of water. Bring water to a simmer over medium heat and cook eggs for 6-8 minutes or done to desired liking. Meanwhile, prepare an ice bath. When the eggs are done cooking, remove them from the pot and immediately dunk in ice bath. Peel the eggs and chop into smaller pieces.
Add chopped potato, eggs and drained tuna to a large mixing bowl. Drizzle dressing all over and toss to combine. Season to taste with more salt and pepper if necessary. Enjoy!
This salad is delicious served warm or cold. Your choice!
Leftovers can be stored in an airtight container in the fridge for up to 3 days if your eggs are hard boiled, and 1-2 days if your eggs are soft boiled.
Use older eggs for hard boiled eggs as they will be easier to peel.
Use a timer for perfectly cooked boiled eggs! For soft boiled eggs, cook for 5-6 minutes. For hard boiled eggs, cook for 8 minutes.