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1 1/2
pounds whole tiny new potatoes, quartered
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3
tablespoons olive oil or cooking oil
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2
cloves garlic, minced
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4
teaspoons snipped fresh rosemary or 1-1/4 teaspoons dried rosemary, crushed
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1/2
teaspoon salt
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1/4
teaspoon pepper
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1/3
cup olive oil or salad oil
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1/3
cup white wine vinegar
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1
tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
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1
teaspoon sugar
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1
teaspoon coarse-grain brown mustard or Dijon-style mustard
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1/4
teaspoon salt
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1/4
teaspoon pepper
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1
9 1/4 ounce can chuck white tuna (water pack), drained and broken into chunks
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1
6 ounce can pitted ripe olives
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1
large green sweet pepper, cut into bite-size pieces
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12
tiny pear-shape red and/or yellow tomatoes, halved, or cherry tomatoes, halved
1. Potatoes: Place potatoes in a 13x9x2-inch pan. Combine the 3 tablespoons oil, garlic, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over potatoes; toss gently to coat. Roast, uncovered, in a 450 degrees F oven for 35 to 40 minutes or until tender and brown on the edges, stirring every 10 minutes. Cool slightly.
2. Herb Vinaigrette: Meanwhile, for herb vinaigrette, combine the 1/3 cup olive oil, white wine vinegar, thyme or basil, sugar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a screw-top jar. Cover and shake well.
3. Combine tuna, olives, sweet pepper, and tomatoes in a large bowl or container. Add potatoes. Toss with herb vinaigrette. Cover and chill at least 2 hours or up to 24 hours. For potluck or picnic, transport in an insulated cooler with ice packs. Makes 8 side-dish servings.
- Make Ahead Tip Prepare dressing up to 2 weeks ahead; cover and store in refrigerator. Shake well before using.
- Servings Per Recipe 8,
- Calories 288,
- Protein (gm) 11,
- Carbohydrate (gm) 23,
- Fat, total (gm) 17,
- Cholesterol (mg) 14,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Vitamin C (mg) 25,
- Sodium (mg) 544,
- Calcium (DV %) 182,
- Percent Daily Values are based on a 2,000 calorie diet
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