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Potato Salad With Tonnato Dressing

salads, potatoes

5 1/2 pounds red potatoes; about 18
salt and pepper
1/4 cup (each) chopped sweet red and green peppers
1/4 cup sliced green onions
2 tablespoons capers; drained
----TONNATO DRESSING----
1/3 cup lemon juice
4 teaspoons Dijon mustard
2 cloves garlic; minced
6 anchovy fillets; drained
1 egg
1 egg yolk
1 can (6 oz) tuna; drained
3/4 cup vegetable oil
1/2 cup olive oil

In large pot of boiling salted water, cook unpeeled potatoes for 10 to 15 minutes or just until tender. Drain, rinse with cold water and let cool. Cut into bite-size pieces. Tonnato Dressing: Meanwhile, in blender or food processor, purée lemon juice, mustard, garlic, anchovies, egg, egg yolk and half of the tuna With machine running, slowly drizzle in oils until thickened slightly. In large bowl, toss dressing and remaining tuna with potatoes. Season with salt and pepper to taste. Sprinkle with red and green peppers, green onions and capers. Recipe can be prepared ahead, covered and refrigerated for up to 1 day. each serving: about 250 calories, 6 g protein, 14 g fat, 25 g carbohydrate.

Contributor: Canadian Living - September, 1989

Yield: about 20 servin

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