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
Ingredients
- 1 Can Tuna - Juice Squeezed out
- 500 g Diced Potatoes - About 4–5 Potatoes
- 2 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
Instructions
- Pierce both ends of the potatoes with a fork 3 times and bake in a preheated oven at 400 F for 1 hour. Remove and let cool before refrigerating overnight.
- Place the Eggs into a pot of water to cover and bring to a boil over max heat. Once boiling, reduce the heat to medium-high and simmer for 10 minutes. Cool the eggs and refrigerate overnight with the potatoes.
- Prepare the dressing by combining all the Seafood Mayo Ingredients together and mixing well.
- Chop the ends off the potatoes and remove any loose skin. Peel and dice the potatoes. Peel & Chop the Eggs. Add remaining ingredients and mix well. Refrigerate at least one hour before serving.
Notes
Instead of refrigerating overnight and making the Tuna Potato Salad the next day. Dice Potatoes and boil in salted water until fork tender. The egg is boiled with the potatoes for 10 minutes before being scooped out and cooled. Strain and refill the pot with cold water to cool the potatoes, and strain again well, before combining the remaining ingredients and chopped eggs.