Best Delicious Garlic And Tuna Potato Salad Recipes

Mediterranean Tuna, Potato, Olive, and Feta Salad with Garlic Dressing image

Number Of Ingredients 12

1 large head garlic
1 1/2 pounds small red potatoes (each about 1 1/2 inches in diameter)
1/4 cup water
3 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
3/4 pound haricots verts (thin French green beans) or regular green beans
1 red bell pepper
1/2 English cucumber
10 Kalamata or other brine-cured black olives
two 6-ounce cans solid white tuna in water
1/3 cup crumbled feta (about 2 ounces)

Steps:

Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
Just before serving, toss salad with dressing and crumble feta on top.

Delicious Garlic and Tuna Potato Salad image

Provided by canarygirl

Categories Tuna

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 13

4 large red potatoes
1 medium onion
1 cup garlic mayonnaise (Garlic Mayo (Ali Oli))
1 tablespoon red wine vinegar
1 (6 ounce) can tuna (I like fillet in olive oil)
1 (14 ounce) can peas, drained or 1/4 cup frozen peas
1 (14 ounce) can cubed carrots, drained
2 hard-boiled eggs, one chopped, one sliced for garnish
1 roasted red pepper, chopped, reserve some for garnish
1/2 lb cooked shrimp, reserve some for garnish
1/4 cup chopped olive, reserve a few for garnish
1 cup lettuce, sliced very thinly
salt and pepper

Steps:

Boil potatoes, skin on, until cooked through, about 20 minutes, or until fork tender.
Allow to cool enough to touch and peel.
Dice potatoes.
In a large bowl, toss in shrimp, tuna, chopped egg and vegetables lightly.
Whisk garlic mayo salt, pepper and vinegar together.
Fold 1/2 cup into salad, a little more if it looks dry.
Spread salad into a shallow dish (I usually use a casserole dish).
Spread remaining garlic mayo over salad, and garnish around the edges with the lettuce, and in the center with reserved ingredients.
Allow to chill in refrigerator while flavors meld.
This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce.