Delicious Garlic and Tuna Potato Salad

READY IN: 1hr 5mins
SERVES: 10-12


  • 4
    large red potatoes
  • 1
    medium onion
  • 1
    cup garlic mayonnaise (Garlic Mayo (Ali Oli))
  • 1
    tablespoon red wine vinegar
  • 1
    (6 ounce) can tuna (I like fillet in olive oil)
  • 1
    (14 ounce) can peas, drained or 1/4 cup frozen peas
  • 1
    (14 ounce) can cubed carrots, drained
  • 2
    hard-boiled eggs, one chopped, one sliced for garnish
  • 1
    roasted red pepper, chopped, reserve some for garnish
  • 12
    lb cooked shrimp, reserve some for garnish
  • 14
    cup chopped olive, reserve a few for garnish
  • 1
    cup lettuce, sliced very thinly
  • salt and pepper


  • 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.