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Ingredients
- 2lb washed potatoes, skinned and cut into halves or quarters
- 2 cans of tuna
- 1/2 cup sour cream
- 5 stalks of celery, thinly sliced
- 2 tablespoon mayo
- 1/2 teaspoon cracked pepper
- 1 teaspoon english mustard
- 4 tablespoon chives
- 1 hard boiled egg, mashed
- 1 teaspoon salt
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Directions
1. Fill a pot with tap water, add the salt and potatoes in. Boil till the potatoes are soft.
2. Place the potatoes in a big bowl, add the sour cream, mayo, pepper, mustard, chives, tuna, celery and egg together.
3. Mix it well but do NOT break the potatoes up too much. (They will break while you are mixing everything up well because they are soft after all the cooking)
4. Taste, add salt and pepper to taste. (i didnt need too)
5. Chill the salad.
NOTE: Do not put the celery in if you intend to keep this salad for more than two days. Add when you are going to serve. Or else the salad might go off.
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