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PEI Potato Salad with Tuna | Potato salads are always popular. Marinate leftover potatoes from dinner tonight for a tasty salad tomorrow.
Makes 4 servings. |
| | Ingredients | | 4 | medium cooked PEI potatoes | 4 | | 1/2 cup | bottled Italian dressing, divided | 125ml | | 1 | 7 ½ oz (213g) can salmon or tuna, flaked | 1 | | 1/4 cup | chopped celery | 50ml | | 2 tbsp | sliced green onion | 25ml | | 1/4 cup | chopped green and red pepper | 50ml | | to taste | Salt and pepper | to taste | | to garnish | Lettuce, tomato and cucumber slices | to garnish |
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| Reheat leftover potatoes in microwave for 2 minutes on HIGH; peel, if needed. Cut in chunks. Pour ¼ cup (50ml) of dressing over potatoes; mix gently and refrigerate. Marinate potatoes several hours or overnight. At serving time add remaining dressing and rest of ingredients except lettuce, tomato and cucumbers. Toss gently. Arrange salad on lettuce leaves with cucumber and tomato slices. |
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