Tuna-Potato Salad Recipe
Ingredients
| Potatoes | 2 Pound, about 6 medium pieces | |
| Instant chicken bouillon | 1 Teaspoon | |
| Hot water | 1⁄3 Cup (5.33 tbs) | |
| Dry white wine | 1⁄3 Cup (5.33 tbs) | |
| Canned tuna | 13 Ounce, in water | |
| Sliced green onions | 1⁄2 Cup (8 tbs) | |
| Tarragon | 4 | |
| Tarragon dressing | 1 Tablespoon | |
| Bacon slices | 3 |
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.
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.
Chef
