Spring Potato Salad With Tuna
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | May 1995 | 1 | Servings | |
INGREDIENTS
| 2 | lb | Medium-size-red-skinned |
| potatoes | ||
| 6 | T | Flaked drained canned white |
| meat tuna | ||
| 1 1/2 | t | Plus 2 tablespoons white |
| wine vinegar | ||
| 6 | T | Extra-virgin olive oil |
| 3 | Hard-boiled eggs, peeled | |
| 1/3 | c | Thinly sliced onion |
| 2 | T | Minced fresh parsley |
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds. Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.) Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time. Serves 6. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 966 Calories (kcal); 97g Total Fat; (89% calories from fat); 20g Protein; 5g Carbohydrate; 636mg Cholesterol; 191mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 17 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3779
Calories From Fat: 310
Total Fat: 35.8g
Cholesterol: 636.4mg
Sodium: 412.5mg
Potassium: 4855mg
Carbohydrates: 834.9g
Fiber: 96.5g
Sugar: 209.4g
Protein: 100.9g