Tuna-Potato Salad
serves 4
A bright green sauce dresses potatoes and tuna for a hearty main course salad. Serve it with some garlic bread and a green salad.
This recipe is part of Andrew Schloss's Sunday Dinners.
4 cups potatoes leftover from bollito misto or 4 cups quartered waxy potatoes, boiled
1/4 cup Italian parsley sauce
2 tablespoons garlic-infused olive oil
Juice of 1 lemon
1 can (about 6 ounces) tuna, drained and crumbled
prep: 5 minutes
total: 10 minutes
bowl
1. Dice the cooked potatoes.
2. Combine the sauce, oil, lemon juice and tuna in a bowl. Toss in the potatoes. Let stand 10 minutes before serving.
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