Creamy tuna potato salad

Cooking Fish Creamy tuna potato salad

Transform the humble spud into a classic salad with just a handful of ingredients!

Lables: Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 10 minutes or until potatoes are just tender, adding corn for the last minute of cooking. Drain. Cool.
  2. Combine mayonnaise, sour cream, honey and mustard in a screw-top jar. Season with pepper. Secure lid. Shake to combine.
  3. Place potatoes in a large bowl. Add dressing, tuna and lettuce. Toss gently to combine. Serve.

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1kg chat potatoes, halved
1/3 cup frozen corn kernels
1/3 cup whole-egg mayonnaise
2 tbsp light sour cream
1 tbsp honey
1 tbsp wholegrain mustard
185g can tuna in springwater, drained
8 iceberg lettuce leaves, torn

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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