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    You are in: Home / Recipes / Tuna and Potato Salad Recipe
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    Tuna and Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    dicentra's Note:

    The Frugal Gourmet Cooks with Wine – Jeff Smith. Copyright 1986 He says... ”This kind of salad is common in Italian communities such as those in San Francisco or New York. It is very delightful and can be used as a first course, a side dish, a vegetable dish or a main course in the summertime. Now this is Frugal versatility!”

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blanche the green beans for 2 minutes in boiling water. Drain and plunge into cold water. Drain again.
    2. 2
      Place the cooked potatoes, beans and tuna in a salad bowl.
    3. 3
      Mix the anchovies and pesto with the mayonnaise and pour onto the salad.
    4. 4
      Add salt and pepper to toss. Garnish with the parsley.

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    Nutritional Facts for Tuna and Potato Salad

    Serving Size: 1 (435 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 509.7
     
    Calories from Fat 194
    38%
    Total Fat 21.6 g
    33%
    Saturated Fat 3.4 g
    17%
    Cholesterol 36.5 mg
    12%
    Sodium 713.5 mg
    29%
    Total Carbohydrate 63.3 g
    21%
    Dietary Fiber 7.8 g
    31%
    Sugars 6.6 g
    26%
    Protein 18.2 g
    36%

    The following items or measurements are not included:

    pesto sauce

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