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Categories:Viewed: 60 - Published at: 4 years ago
Ingredients
- 1-1/2 pound Small Red Potatoes, Cleaned
- 1/4 cups Sherry Vinegar
- 1/4 cups Olive Oil
- 2 teaspoons Dijon Mustard
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
- 1/2 teaspoons Smoked Paprika
- 1 whole Medium Red Onion, Sliced Very Thin
- 1 whole Large Orange Bell Pepper, Seeded And Sliced Very Thin
- 1 can (5 Oz. Size) Tuna With Chipotle In Olive Oil
- 6 cups Fresh Baby Spinach, Or As Desired
- 1/2 cups Slivered Almonds, Toasted
Method
- 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!
