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Creamy tuna potato salad

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1kg chat potatoes, halved
  • 1/3 cup frozen corn kernels
  • 1/3 cup whole-egg mayonnaise
  • 2 tablespoons light sour cream
  • 1 tablespoon honey
  • 1 tablespoon wholegrain mustard
  • 185g can tuna in springwater, drained
  • 8 iceberg lettuce leaves, torn


  • 1
    Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 10 minutes or until potatoes are just tender, adding corn for the last minute of cooking. Drain. Cool.
  • 2
    Combine mayonnaise, sour cream, honey and mustard in a screw-top jar. Season with pepper. Secure lid. Shake to combine.
  • 3
    Place potatoes in a large bowl. Add dressing, tuna and lettuce. Toss gently to combine. Serve.

Source: taste.com.au


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