Ingredients
Scale
- 1 1/2 pounds small red potatoes, quartered
- 3 large hard-boiled eggs, chopped
- 2 (5 ounce) cans tuna in water, drained and flaked
- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 2 tablespoons chopped red onion
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain and let cool slightly.
- In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs, and flaked tuna.
- In a separate small bowl, whisk together mayonnaise, celery, red onion, parsley, mustard, apple cider vinegar, salt, and pepper.
- Pour the dressing over the tuna and potato mixture. Gently fold until everything is well combined.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For extra flavor, add a pinch of paprika or a dash of hot sauce to the dressing.
- This salad is best served chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 100mg