Dill Tuna Potato Salad
Our high protein dill tuna potato salad foodservice recipe features hearty tuna with boiled eggs & potatoes.
Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Tuna
- 8 ½ lb red potatoes
- 17 large eggs, boiled and chopped
- 2 c fresh parsley, chopped
- 1 Tbsp dill
- salt to taste
- pepper to taste
- Lemon wedges, optional for serving
Instructions
- Cut potatoes to 1/2-inch cubes and cook in a pot of water until tender. Drain potatoes and allow to cool in a bowl.
- When potatoes are cooled, gently mix in tuna, boiled egg, parsley, dill, salt, and pepper. Serve with optional lemon wedges.
