Tuna-Potato Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Potatoes2 Pound, about 6 medium pieces
 Instant chicken bouillon1 Teaspoon
 Hot water1⁄3 Cup (5.33 tbs)
 Dry white wine1⁄3 Cup (5.33 tbs)
 Canned tuna13 Ounce, in water
 Sliced green onions1⁄2 Cup (8 tbs)
 Tarragon4
 Tarragon dressing1 Tablespoon
 Bacon slices3

Directions

Boil 1 inch salted water (1/2 teaspoon salt to 1 cup water.
Add potatoes.
Cover and heat to boiling; reduce heat.
Simmer until tender, 30 to 35 minutes; drain and cool.
Cut potatoes crosswise into Winch slices.
Dissolve chicken bouillon in hot water; add wine.
Pour over potatoes, tuna and onions.
Cover and refrigerate, stirring occasionally, at least 4 hours.
Prepare Tarragon Dressing; gently toss with tuna mixture.
Spoon onto lettuce; sprinkle with bacon.
Garnish with green onion pieces if desired.
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