SPICY TUNA POTATO SALAD

SPICY TUNA POTATO SALAD

#SIAintheKitchen

Summertime calls for potato salads, am I right? I’ll be honest: my spicy tuna potato salad was a bit of mish-mash of sorts. Well, to be honest, it always. I’ve never been a hug fan of potato salads. And I kind of have to admit I sort of have an affinity for the creamy store-bought kind… But when you’re left with a lonely yellow potato, what’s to do? It’ll either be hash browns or potato salad. I went with the latter.

I went a bit lighter on things this time around and used most yogurt over mayonnaise in this recipe. Yogurt lightens up any creamy dishes, really. Whether its potato salad, smoothies, pastas, or dips, it can do wonders. I don’t have yogurt in my fridge often but since I accidentally bought one by accident, I had to use t up somehow.

Of course I had to spice things up - literally. Cue in spicy canned tuna and sriracha. Add in fresh herbs. Chill for an hour…and done. Time for a picnic!

SPICY TUNA POTATO SALAD - serves 2

• 1 large yellow potato, washed and diced

• 1 (142g) can spicy tuna in olive oil

• 1/2 cup plain Greek yogurt

• 2 tbsp Japanese mayo

• 2 tsps sriracha

• 2 stalks scallions, ends trimmed and sliced

• 1 stalk dill, roughly chopped

• 1 tsp kosher salt

• freshly ground black pepper

1. In a pot of salted boiling water, cook the potatoes until a force can pierce it easily, about 7 - 8 minutes. Drain and rinse with cold water. Set aside in a small serving dish.

2. Add the remaining ingredients and mix until well-combined. Chill in the fridge for 30 minutes before serving.