Delicious Garlic and Tuna Potato Salad

"A family favorite! Not your typical potato salad, that's for sure!"
 
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photo by canarygirl photo by canarygirl
photo by canarygirl
Ready In:
1hr 5mins
Ingredients:
13
Serves:
10
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ingredients

  • 4 large red potatoes
  • 1 medium onion
  • 236.59 ml garlic mayonnaise (Garlic Mayo (Ali Oli))
  • 14.79 ml red wine vinegar
  • 170.09 g can tuna (I like fillet in olive oil)
  • 396.89 g can peas, drained or 59.14 ml frozen peas
  • 396.89 g can cubed carrots, drained
  • 2 hard-boiled eggs, one chopped, one sliced for garnish
  • 1 roasted red pepper, chopped, reserve some for garnish
  • 226.79 g cooked shrimp, reserve some for garnish
  • 59.14 ml chopped olive, reserve a few for garnish
  • 236.59 ml lettuce, sliced very thinly
  • salt and pepper
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directions

  • Boil potatoes, skin on, until cooked through, about 20 minutes, or until fork tender.
  • Allow to cool enough to touch and peel.
  • Dice potatoes.
  • In a large bowl, toss in shrimp, tuna, chopped egg and vegetables lightly.
  • Whisk garlic mayo salt, pepper and vinegar together.
  • Fold 1/2 cup into salad, a little more if it looks dry.
  • Spread salad into a shallow dish (I usually use a casserole dish).
  • Spread remaining garlic mayo over salad, and garnish around the edges with the lettuce, and in the center with reserved ingredients.
  • Allow to chill in refrigerator while flavors meld.
  • This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce.

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