Yellow Finn Potato Salad

10min.chef's picture

Oct. 12, 2011


Potato 1 Pound
Red wine vinegar 4 Tablespoon
Cooked flaked fish/Tuna fish 16 1/2
Jarlsberg 4 Ounce , sliced into small strips
Chopped italian parsley 2 Tablespoon
Olive oil 2 Tablespoon
Grated asiago cheese/Parmesan cheese 1 Ounce
Freshly ground black pepper 1 Teaspoon



1. In a large saucepan, bring salted water to boil and add potatoes; cook for about 10 minutes or until just fork-tender.

2. Drain and toss at once with vinegar; set aside.

3. Combine together fish and Jarlsberg with the potatoes.

4. Add parsley to oil along with grated cheese.

5. Mix pepper, blend well, and drizzle over potatoes.


6. Serve at room temperature or refrigerate, until you are ready to serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 350Calories from Fat 188

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 262 mg10.92%

Total Carbohydrates 22 g7.3%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet