Ingredients
- 1 can Oregon’s Choice Albacore Tuna
- 2 lbs. Baby Potato
- ½ Red Onion
- 4 Tbsp Parsley
Dressing:
- 4 Tbsp Lemon Juice
- 2 Tbsp Dijon Mustard
- 3 Tbsp Horseradish Mayo or Plain Mayo
- 1 tsp Dried Dill
- 1 Tsp Garlic Powder
- ½ Tsp Red Pepper Flakes
- 1 ¼ Tsp Salt and Pepper
Directions
Cook the Potatoes
Fill a saucepan with 8 cups of water, add ½ tsp salt, and bring it to a boil. Meanwhile, slice baby potatoes in half. Place halved potatoes in boiling salted water and cook for approximately 10 minutes uncovered or until they can be easily pierced.
Prepare the Mix-ins
Open and drain Oregon’s Choice Albacore Tuna. Finely dice red onion and chop fresh parsley. Once the potatoes are tender, drain and let them cool.
Mix the Dressing and Assemble
Combine 4 tbsp lemon juice, 2 tbsp Dijon mustard, 3 tbsp horseradish mayo, 1 tsp dried dill, 1 tsp garlic powder, ½ tsp red pepper flakes, 1 ¼ tsp salt and pepper in a large bowl. Whisk well to create a well-blended dressing. Add potatoes, Oregon’s Choice Albacore Tuna, onions, and parsley. Toss everything together to ensure even distribution and serve!
Note: The recipe is best prepared at least a few hours prior to eating. This allows the flavors to develop and meld. I like to make it the day before!