Tuna,Egg and Potato Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.8
  • Total Fat: 9.9 g
  • Cholesterol: 125.6 mg
  • Sodium: 544.6 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 13.8 g

View full nutritional breakdown of Tuna,Egg and Potato Salad calories by ingredient


Introduction

Here's a nice summer, spring (actually anytime) salad.
Can be used as a 'side' or stuff it into a pita pocket or even 'roll' it in a whole grain wheat tortilla.
Serve with some Here's a nice summer, spring (actually anytime) salad.
Can be used as a 'side' or stuff it into a pita pocket or even 'roll' it in a whole grain wheat tortilla.
Serve with some
Number of Servings: 4

Ingredients

    Tuna /PC /120g drained, 120 gram(s)
    Hard boiled egg (I egg), 2 serving
    Baby potatoes (PC-brand) 4 spuds, 116 gram(s)
    Hearts of Palm, 1 cup
    Onions, raw, .66 cup, chopped
    Radishes, 6 medium (3/4" to 1" dia)
    Avocados, California (Haas), .60 fruit without skin and seeds
    Kraft Miracle Whip Calorie Whip - 1 tbsp, 6 serving
    Celery, raw, .75 cup, diced
    Relish (Heinz) Sweet Relish, 2 tbsp

    *Option: Add a sm. chopped jalopena pepper, 1/2 cup of sliced black olive and 2 tbsps. of mustard...adds a nice 'kick'

Tips

For the more 'adventurous', add some chopped jalopenas and sliced black olives with 2 tablespoons of mustard...[mmm..yummie]


Directions

Boil 2 lg. eggs and diced baby potatoes together .
Be sure to 'wash' off eggs before you use them.

While they come to boil (for 3.5 mins), chop all of the other salad veggies: hearts of palm, onions, avocado, radishes and celery.

Mix in a can of 'drained' tuna flakes into the veggies. by now your spuds and eggs should be ready.

Chop eggs and add (with the potatoes) into the mix; add your Miracle whip and relish...flip and stir.

Put in the fridge and let chill.













































































































































































Serving Size: makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user HUNKAHERSCH.