"Pumped Up" Potato Salad
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
- CHILL TIME
- 2 Hr
- COOK TIME
- 40 Min
We're seriously excited about this neat way to "pump up" your potato salad recipe. Add some celery, peppers, dill, and the secret ingredient: tuna! Mix it all together and our "Pumped Up" Potato Salad is a totally new take on old-fashioned potato salad.
What You'll Need
- 6 large white potatoes
- 2 (6 ounce each) cans tuna in water, drained and flaked
- 1 cup chopped celery (2 stalks)
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped scallions (1 to 2 scallions)
- 2 cups mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
Place potatoes in a large pot and add just enough water to completely cover them. Bring to a boil and cook 35 to 40 minutes or until potatoes are fork-tender; drain and cool.
Peel potatoes and cut into 1-inch chunks; place chunks in a large bowl and add remaining ingredients. Mix until potatoes are completely coated.
- Cover and chill at least 2 hours before serving.
If you want, you can even cook the potatoes a day before making the salad this will cut down on the time needed to chill the salad before serving.
Nutritional InformationShow More
Servings Per Recipe: 8
- Calories 440
- Calories from Fat 179
- Total Fat 20g 31 %
- Saturated Fat 2.0g 10 %
- Trans Fat 0.0g 0 %
- Protein 15g 30 %
- Cholesterol 39mg 13 %
- Sodium 719mg 30 %
- Total Carbohydrates 49g 16 %
- Dietary Fiber 7.2g 29 %
- Sugars 3.9g 0 %
LATEST TV RECIPE & VIDEO
These are a real Southern specialty; if you've never had the chance to try them, you'd better get ready to eat more than one! These Tangy Pickled Eggs are an old-fashioned Southern recipe that is now easy to make at home! Just a few easy steps and simple ingredients and you'll be making Tangy Pickled Eggs in no time!