Tuna Potato Salad with Olives, Green Onions, Hard Boiled Eggs coated in Tasty Seafood Mayo. It is extremely easy to put together. Eat this all by itself as a snack, or serve it as a side dish with some Baked Fish.
Servings: 4 portions
Equipment
- 1 Pot
- 1 Mixing Bowl
- 1 Digital Scale
Ingredients
- 1 Can Tuna - Juice squeezed out
- 500 g Diced Potatoes - About 4–5 Potatoes
- 2 Whole Eggs - Hard-Boiled & Chopped
- 1/4 C Green Olives - Chopped
- 1-2 Stalks Green Onions - Chopped
Seafood Mayo
- 1/2 C Hellmann's Mayonnaise
- 1/2 Tbl Lemon Juice
- 1/2 tsp Hondashi, Sriracha, Garlic Powder, Butter Popcorn Seasoning, & Aleppo Pepper - each
Salted Water
- 8 C Cold Water
- 1 Tbl Sea Salt
Instructions
- Peel and weigh out the potatoes. Dice to desired size and place into the pot with Salted Water along with Eggs.
- Bring to a boil over max heat. Once boiling, reduce the heat to medium-high and simmer for 10 minutes. Scoop the Eggs out and place into a bowl with cold water. If the potatoes still need to cook longer until tender, do so, else strain out the potatoes and place them back into the pot to fill with cold water to cool the potatoes completely. Repeat, straining and filling with cold water if needed to completely cool the potatoes. Strain out the potatoes. Peel the eggs.
- Prepare the dressing by combining all the Seafood Mayo Ingredients together and mixing well in a large bowl.
- Add the potatoes and quarter the eggs lengthwise and slice into the bowl with the potatoes. Add chopped Olives & Green Onions to toss well and finally the canned tuna that has been strained to mix. Refrigerate at least one hour before serving.