Smokey Potato Salad with Tuna

I don’t know what it is, but I have been LOVING potatoes lately.

 

I mean, the reality is that I’ve always liked them – what’s not to like? – but this borderline addiction is starting to get out of hand.  I can count 3 large bags of hashbrowns that I’ve shredded in the fridge and a full 2 pounds of mini Yukon golds sitting on my counter right now.  Oh, and did I mention they’re all getting eaten this week?

 

Hehehehe (nervous laughter) 😉

The way I see it is that eating potatoes is probably better than my also-recent obsession with chocolate croissants.  OH DEAR ME.

 

It all started one rainy Saturday a few months back when I saw It’s Complicated for the second time and realized that I actually really love that movie.  I wasn’t totally sure the first time around, but I’d be lying if I said I hadn’t watched it about 75+ times since then.  I wish I was kidding.  But I’m so not.

Anyway, so you know that scene towards the end when Meryl Streep and Steve Martin make chocolate croissants after hours in Meryl’s character’s bakery?  I realized about 15 times in that I still had never had a chocolate croissant.  The next day I was at Fresh Market and LO AND BEHOLD THERE WERE CHOCOLATE CROISSANTS.  I sauntered over and bought one and holy Moses I wish I could have those for every meal of every day forever and ever amen.  I think I’ve had one a couple times a week since then, and this is one hard habit to break.  I mean, I’ve never smoked before but I can imagine quitting nicotine would be comparably as hard (for me) to stop eating these croissants.

 

So see?  Potatoes are really OK in comparison, right?  Plus when you boil ’em up and slather them with delicious smokey dressing and toss in some tuna (on top of a bed of spinach no less) you have a really delicious and really budget-friendly meal with leftovers to die for.  Makes a girl feel good about that next chocolate croissant 😉

SMOKEY POTATO SALAD WITH TUNA

• 1.5 pounds small red potatoes, washed and cleaned
• 1 medium red onion, very thinly sliced
• 1 large red or orange bell pepper, seeded and thinly sliced
• 1/4 cup sherry vinegar
• 1/4 cup olive oil
• 2 tsp dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 can (5 oz) BumbleBee Gourmet Flavors albacore tuna with chipotle and olive oil
• 1/2 cup slivered almonds, toasted

Place the cleaned potatoes in a large pot of water and season liberally with salt. Cover and bring to a boil, then reduce heat slightly to medium-high and let boil for about 20-25 minutes until fork tender.  While the potatoes are cooking, whisk together the vinegar, oil, mustard, salt, pepper, and smoked paprika.  Fold in the sliced onions, peppers and tuna.  When the potatoes are done, roughly chop them up with a knife in the pot (keeps you from burning your hands and I like the rustic look). Add to the bowl with all of the other ingredients and stir to combine.  Serve warm, cold or at room temp over a big bunch of spinach and sprinkled with toasted almonds!