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Receta Potato Antipasta Salad With Tuna
by CookEatShare Cookbook

Potato Antipasta Salad With Tuna
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Ingredientes

  • 1 1/2 lbs. sm. unpeeled round red potatoes
  • 1/4 c. red wine vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. chopped red onion
  • 2 tbsp. minced fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dry whole basil
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (6 ounce.) can chunk white tuna, packed in water, liquid removed
  • 1/4 c. thinly sliced celery
  • 2 tbsp. sliced ripe olives

Direcciones

  1. Cook potatoes in boiling water 25 min or possibly till tender. Drain; cut into quarters, and place in a large bowl. Combine red wine vinegar and next 7 ingredients in a small bowl; stir well with a wire whisk. Pour over potatoes; toss gently. Add in tuna, celery, and olives; toss gently. Serve hot, or possibly cover and chill. Yield: 4 main dish servings (about 241 calories per 1 1/4 c. serving).
  2. Calcium 35; carbohydrate 29.5; cholesterol 14; fat 8.3; iron 2.8; sodium 293; protein 12.5.