Tuna Potato Salad

Name: Tuna Potato Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 lbs Yukon Gold potatoes, cubed; 1 cup carrots, diced; 1/2 cup green peas, thawed; 2 cans canned tuna in water, drained; 1/4 cup pitted green olives, sliced; 2 tbsp fresh parsley, chopped; 1/2 cup mayonnaise; 2 tbsp fresh lime juice; 1/2 tsp salt; 1/4 tsp black pepper

A creamy Brazilian style chilled salad packed with tender potatoes, tuna, sweet peas, diced carrots, and tangy olives tossed in a lime mayo dressing.

32 minEasyServes 4390 cal/serving

BrazilianSaladStovetopPescatarianHigh ProteinHigh FiberHalal-friendlyGluten-FreeNut-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs Yukon Gold potatoes, cubed
1 cup carrots, diced
1/2 cup green peas, thawed
2 cans canned tuna in water, drained
1/4 cup pitted green olives, sliced
2 tbsp fresh parsley, chopped
1/2 cup mayonnaise
2 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Place 2 lbs cubed Yukon Gold potatoes and 1 cup diced carrots into a large pot of salted water, bring to a boil, and cook for 10-12 minutes until tender.
2

Drain cooked vegetables, transfer to a large bowl, and cool completely.
3

Add 1/2 cup thawed green peas, 2 cans drained canned tuna in water, 1/4 cup sliced pitted green olives, and 2 tbsp chopped fresh parsley to the bowl.
4

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
5

Fold the dressing into the salad until evenly coated, then chill for 30 minutes before serving.

Questions

How long does Tuna Potato Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Tuna Potato Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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