1 1/2 lb. new red potatoes (cubed,cooked, and drained)
1 cup frozen or fresh petite peas
1/2 of a small red onion, thinly sliced
1/2 of a medium red pepper (sliced into thin strips)
1 6.5 oz. can fancy albacore tuna packed in water
1/4 cup capers – optional
1/4 cup chopped fresh dill (or 1 tbsp. dried dill)
Fresh black pepper to taste
Dressing:
1/2 cup plus 2 tbsp. fat free red or white wine vinaigrette dressing mixed with 2 tbsp. Balsamic vinegar, and 1 tsp. extra virgin olive oil
1. Prepare choice of dressings and set aside.
2. Combine potatoes with all remaining ingredients in a large bowl. Pour
dressing of choice over vegetables and gently toss well.
3. Cover and refrigerate salad for at least 30 minutes. Toss salad gently
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