TASTY TUNA TATER SALAD

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Tasty Tuna Tater Salad image

This is definitely not your traditional potato salad recipe, but it's delicious! By adding the Italian and ranch dressing to the warm potatoes, the potatoes really soak up a ton of flavor. Adding lemon to the tuna does really help take away some of the "fishy" taste. I really love the crunch you get from the veggies. This salad...

Provided by Pat Morris

Categories     Tuna Salads

Time 25m

Number Of Ingredients 13

1 can(s) ( 5 ounce can) solid white albacore tuna (mom used flaked tuna - i like albacore), drained
3 c (about 2 large) potatoes cubed, and cooked until fork tender, drain and put in a large bowl.
2 boiled eggs, chopped
1/2 c onion, chopped (approximately 1 small onion)
1/2 c celery, minced (2 stalks)
1/2 c carrot coarsely minced (1 small carrot)
1/2 c red bell pepper, chopped (about 1/4 bell pepper)
3 Tbsp sweet relish (i use mt. olive sweet relish; of course mom made her own.)
1/2 c lite buttermilk ranch dressing (put on drained potatoes while still hot - absorbs flavor better)
1 Tbsp yellow mustard
2 Tbsp creamy lite italian dressing (i use olive garden lite italian dressing -it isn't real strong)
salt and pepper, to taste.
optional garnishes (makes it tasty, crunchy and pretty)**

Steps:

  • 1. Place drained, cooked and cubed potatoes in a large bowl.
  • 2. Put drained tuna in a small bowl with the 2 teaspoons of lemon juice; stir well and set aside while you add other ingredients to the potatoes. Adding lemon juice helps to get rid of the fishy taste of the tuna.
  • 3. Add the sweet relish, mustard, ranch and Italian dressings to potatoes while they are hot. Gently stir to coat the potatoes. Be careful, as they break up if handled roughly while hot.
  • 4. Add the tuna and boiled eggs to the potato mixture. Stir in the chopped and minced veggies -onion, celery, carrot and red bell pepper. Add salt and pepper to taste.
  • 5. Mix well. Can serve at room temperature or cold. It is even better the next day or two, as the flavors meld in the refrigerator.
  • 6. Serve on a bed of lettuce with or without the optional garnishes. Enjoy!!
  • 7. ***Optional Garnishes • A sprinkling of shredded Cheddar Cheese • Tri-color tortilla strips placed on top • A couple of Capelle Tomatoes, cut in half and placed on the side of the plate (since tomatoes aren't in season; these seem to have better, fresher taste than some you buy in the stores)

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