Chunky Tuna Potato Salad

2 pounds red potatoes, washed
2 cups cucumber; peeled, seeded and sliced
1 cup sliced red onion
2 Tablespoons fresh chopped dill weed
1 (7.1-oz.) pouch Solid White Albacore Tuna
1/2 cup seasoned rice vinegar
1/4 teaspoon ground black pepper

Cook potatoes until tender; cool completely. Cut into 1/2-inch chunks. In a large bowl, combine potatoes, cucumber, onion and dill; set aside. In another bowl, lightly toss Chicken of the Sea® Tuna with rice vinegar. Gently fold tuna mixture into potato mixture. Season to taste with black pepper.

Cover and chill until ready to serve. Makes 8 - 10 servings


Serving Suggestion
Cant locate our pouches? Substitute approximately 1 (12-oz.) can of drained tuna for 1 pouch.