Tuna and Roasted Potato Salad with Avocado-Buttermilk Dressing

Warm potato and tuna salad gets an unexpected kick from chile powder and a cooling counterpoint from creamy avocado dressing.
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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
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12 ounces baby red potatoes

1 tablespoon extra-virgin olive oil

1 teaspoon chile powder

1 firm ripe Hass avocado, halved

3/4 cup buttermilk

1/2 cup chopped fresh leafy herbs, preferably mixed, such as parsley, chives, basil, and dill

1 tablespoon fresh lemon juice (about 1/2 lemon)

Kosher salt and freshly ground black pepper

1 head of romaine, chopped

1 1/2 cups frozen corn kernels, thawed (or kernels from 3 ears fresh corn)

2 bell peppers, preferably mixed colors, stemmed, seeded and sliced

Two 5-ounce cans solid light tuna in oil, drained


  1. Preheat the oven to 400 degrees F.
  2. Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
  3. Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
  4. Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks. 
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