Best Spring Potato Salad With Tuna Recipes

Crunchy Tuna Salad With Shoestring Potatoes image

Provided by Linda B

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (7 ounce) can solid white tuna, drained
1 cup shredded carrot
1 cup diced celery
1/4 cup minced onion
1 cup Miracle Whip (Mayonnaise is OK but flavor is better with Miracle Whip)
1 (4 ounce) can shoestring potatoes
salt and pepper

Steps:

Mix all ingredients except shoe string potatoes together and refrigerate overnight.
Stir in shoestring potatoes just before serving.
Serve in lettuce lined bowl.
Note: cooking time is overnight refrigerating time.

Tuna and Roasted Potato Salad with Avocado-Buttermilk Dressing image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

12 ounces baby red potatoes
1 tablespoon extra-virgin olive oil
1 teaspoon chile powder
1 firm ripe Hass avocado, halved
3/4 cup buttermilk
1/2 cup chopped fresh leafy herbs, preferably mixed, such as parsley, chives, basil, and dill
1 tablespoon fresh lemon juice (about 1/2 lemon)
Kosher salt and freshly ground black pepper
1 head of romaine, chopped
1 1/2 cups frozen corn kernels, thawed (or kernels from 3 ears fresh corn)
2 bell peppers, preferably mixed colors, stemmed, seeded and sliced
Two 5-ounce cans solid light tuna in oil, drained

Steps:

Preheat the oven to 400 degrees F.
Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
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Spring Potato Salad with Tuna image

Yield Serves 6

Number Of Ingredients 7

2 pounds medium-size-red-skinned potatoes
6 tablespoons flaked drained canned white meat tuna
1 1/2 teaspoons plus 2 tablespoons white wine vinegar
6 tablespoons extra-virgin olive oil
3 hard-boiled eggs, peeled
1/3 cup thinly sliced onion
2 tablespoons minced fresh parsley

Steps:

Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds.
Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.)
Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.