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Recipe for Spanish potato, egg, and tuna salad
THE BOSTON GLOBE12Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggs
- salt
- pepper
- 2 yukon gold potatoes ( medium, cut into 1-inch pieces)
- 1 medium carrot (halved lengthwise and thinly sliced)
- 1 cup frozen peas (or fresh)
- 7 oz. tuna in olive oil (drained)
- 1/2 shallot ( medium, thinly sliced)
- 2 dill pickles (or 8 cornichon pickles, thinly sliced)
- 1/3 cup mayonnaise
- 2 Tbsp. white wine vinegar (or more to taste)
- 2 Tbsp. parsley (finely chopped)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium430mg18% |
| Potassium670mg19% |
| Protein9g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A80% |
| Vitamin C40% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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