Serves: 4
Total Calories: 622

6 to 7 medium white potatoes unpeeled
1 to 1 1/2 cup mayonnaise
2 roasted red bell peppers (bottled) 1 coarsely chopped, 1 thinly sliced
1 (6-ounce) can tuna in oil
1 (16-ounce) can peas and carrots drained
2 hard boiled eggs 1 coarsely chilled, 1 thinly sliced
salt and freshly ground black pepper to taste
6 white asparagus spears (bottled) drained

In a large pot, cook potatoes in salted boiling water until tender, about 20–25 minutes.

When tender, remove and set aside to cool. When potatoes are cool, cut into 1?2-inch dice and place in a large bowl. Carefully fold in the mayonnaise. Add the chopped peppers, tuna, peas and carrots, and chopped egg and blend well. Season to taste with the salt and pepper. Place the salad in a decorative serving bowl and smooth the top.

Decorate the top in a design of your choice with the pepper strips, sliced egg, and asparagus spears. Serve cold or at room temperature.

Nutritional Facts:

Serves: 4
Total Calories: 622
Calories from Fat: 414

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Belgian Endive, Roquefort, and Roasted Walnut Salad
Popeye's Spinach Salad
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