Tuna Salad Deviled Potatoes


20 halves


  • 10 small red new potatoes, scrubbed about 1 1/2 lbs.
  • 1 rib celery, trimmed and finely chopped
  • 1 small carrot, scraped and finely chopped
  • 1 green onion, trimmed and finely chopped
  • 1 TBL sweet pickle, chopped fine
  • 1 TBL finely chopped fresh dill
  • 1/2 teas salt
  • 1/2 C mayonnaise
  • 1/2 teas black pepper
  • 1/2 cup Greek Yogurt or Sour Cream
  • 1 Can Tuna packed in water, drained
  • Paprika, preferably hot for garnish


1. Bring a medium pot of water to boil.  Drop in potatoes and boil for about 15 minutes.  Drain and set aside to cool.

2.  When cool, cut potatoes in half and gently scoop out the centers, leaving the shells intact.  Set aside shells

3.  Mash potato centers with a fork.  Add all other ingredients until mixture together well.

4.  Spoon a bit of mixture into each potato shell.  Refrigerate to set up the flavor.

5.  Sprinkle with paprika before serving.



Wonderful simple nutritious lunch or after school treat!


Gardeners' Community Cookbook - Vicki Schlick