|4||medium cooked PEI potatoes|
|1||7 ½ oz (213g) can salmon or tuna, flaked|
|1/4 cup / 50ml||chopped celery|
|2 tbsp / 25ml||sliced green onion|
|1/2 cup / 125ml||bottled Italian dressing, divided|
|1/4 cup / 50ml||chopped green and red pepper|
|to taste||Salt and pepper|
|to garnish||Lettuce, tomato and cucumber slices|
DirectionsReheat leftover potatoes in microwave for 2 minutes on HIGH; peel, if needed. Cut in chunks. Pour ¼ cup (50ml) of dressing over potatoes; mix gently and refrigerate. Marinate potatoes several hours or overnight. At serving time add remaining dressing and rest of ingredients except lettuce, tomato and cucumbers. Toss gently. Arrange salad on lettuce leaves with cucumber and tomato slices.
This potato recipe is brought to you courtesy of PEI Potato Board.