115508 delicious tuna potato salad Recipes

tuna (in water), eggs, onion (or more if you re gaga over ), ground mustard, paprika, mayonnaise (more or less to your liking), miracle whip (more or less to your liking), yellow mustard or 1 dash dijon mustard, salt and pepper

tuna , water packed, hard-boiled egg, finely chopped, red onions , fineley chopped, mayonnaise (moisten to suite your taste), celery seeds (to taste) or 1 tsp celery salt (to taste), mustard (to taste)

tuna in vegetable oil, tri-colored rotini pasta, chicken broth, chopped celery, chopped carrot, chopped yellow sweet onion (finely), dried dill weed, salt, black pepper, lemon juice

tuna, sweet onion, elbow macaroni (bow ties for special occasions), miracle whip (add more if desired), season salt, garlic powder, baby carrots, celery, chopped (optional), assorted cubed cheese (optional)

tuna in water, miracle whip light, green onion, sliced, lemon juice , to taste, splenda sugar substitute or 1 tsp other sugar substitute, to taste, pasta, cooked,rinsed and cooled, tomato, sliced, cucumber, sliced, lettuce

tuna in water, miracle whip, hot chili sauce, lime juice, soy sauce, sesame oil, sugar, arugula, cooked brown rice, cooled, english cucumber , sliced into thin half moons, avocado, chopped

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

potatoes, peeled and shredded, all-purpose flour, baking powder, eggs, salt and black pepper to taste, ground beef, onion, grated, garlic salt, egg, bread crumbs, vegetable oil

bacon slices, red potatoes, cut into 3/4-inch cubes (about 5 cups cubed ), white onion , cut into 1/2-inch-thick strips, potato salad dry rub, potato salad dressing, garnish: chopped fresh parsley

potatoes, hard-boiled eggs, chopped, salad oil, low-fat plain yogurt (or light sour cream), vinegar, sliced green onion (whole thing), salt, chopped dill weed, pepper, diced celery, onion powder, garlic powder, light mayonnaise

charlotte potatoes (or salad or new potatoes), mayonnaise, olive oil, white wine vinegar, dijon mustard, liquid maggi seasoning sauce (from supermarkets or delicatessen), onion, finely chopped, sweet gherkins, finely chopped (also add 1 tbsp liquid from cucumber gherkin jar), sugar, salt and pepper

tuna (i use water packed), sauerkraut (leftover or whatever size jar or can is close)

tuna, potato, egg, chopped parsley (a few sprigs), salt, handfuls breadcrumbs, chopped onion

tuna in water well drained, granny smith apple cored peeled and chopped in very small pieces, dill pickle relish, salt, plain yogurt

tuna, drain & flake (i use 1 can in oil & 1 can in water), apple, diced, hard boiled eggs, chopped, onion , finley chopped, mayo, mustard , a dab, sweet relish, salt, pepper

tuna in water, spaghetti noodles or macaroni noodles, boiled eggs, chopped celery, chopped onion, chopped green olives, sweet peas, drained, shredded cheddar cheese, mayonaisse

potatoes, peeled and shredded, all-purpose flour, baking powder, eggs, salt and black pepper, ground beef, onion, grated, garlic salt, egg, breadcrumbs, vegetable oil

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.