At a Glance
- Potato Type: Reds
- Prep Method: Boiled
- Special Requests: Gluten Free
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 8 small red potatoes, uniform in size (about 1 pound)
- 1 6-ounce can white tuna in water, drained
- 12 steamed asparagus spears
- 8 radishes
- 1/2 cup pitted kalamata olives
- 2 tablespoons minced red onion
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley
- 4 teaspoons olive oil
- Salt and pepper
Preparation
Leave skin on potatoes, quarter and place in large pot; pour over enough water to cover. Set over high heat and bring to a boil. Boil 10 minutes, or until potatoes are tender; drain. Arrange potatoes on platter with tuna, asparagus, radishes, olives and onion. In small bowl, whisk vinegar, parsley, and oil; drizzle over salad. Season with salt and pepper.
Calories: 216 Fat: 8g Cholesterol: 13mg Sodium: 451mg Vitamin C: 24% Fiber: 3g Protein: 14g Potassium: 640mg
