Saturday, March 10, 2012

Tuna Potato Salad

Tuna Potato Salad
  • 6 large white potatoes
  • 2 cans (6 ounces each) tuna in water, drained and flaked
  • 1 cup chopped celery (2 stalks)
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped green onions
  • 2 cups plain Greek yogurt
  • 1 tablespoon white vinegar
  • 1 teaspoon dried dill
  • 1/2 teaspoon white pepper
  1. Place the potatoes in a large pot and add just enough water to completely cover them. Bring to a boil and cook for 35 to 40 minutes or until the potatoes are fork-tender; drain and cool.
  2. Peel the potatoes and cut into 1-inch chunks; place the chunks in a large bowl and add the remaining ingredients. Mix until the potatoes are completely coated.
  3. Cover and chill for at least 2 hours before serving.

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