HealthNotes

Potato and Tuna Salad

• From: Washington State Potato Commission

Ingredients

• 1 lb new potatoes

• 12 oz sugar snap peas

• 1 5 oz can, solid-pack tuna in water, drained

• 1 cup grape or cherry tomatoes, halved

• 1/2 cup thinly sliced red onion

• 2 tsp drained nonpareil capers

• 2 Tbs red wine vinegar

• 2 Tbs olive oil

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

• 4 cups mixed spring greens

Transport your tastebuds to paradise with this wonderfully tangy salad.

Directions

• Scrub potatoes with a vegetable brush under cold running water. Cut each potato into quarters.
• Place potatoes in a medium or large saucepan and add cold water to cover. Over high heat, bring to a boil.
• Reduce heat to medium. Cover and simmer until the potatoes are tender, about 12 minutes.
• Add peas and return to a boil; cook for 1 minute. Drain and let stand for 5 minutes.
• In a large bowl, combine potatoes, peas, tuna, tomatoes, onion, and capers.
• In a small bowl, whisk together vinegar, oil, paprika, salt, and pepper. Pour over potato mixture and toss gently to coat.
• To serve, mound 1 cup of greens onto plates. Top each plate with ¼ of the potato mixture.