Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix together potatoes, eggs, carrot, radish, onion, green pepper, celery, chives and tuna in a large bowl. in a measuring cup add mayonnaise, vegetable oil, pepper, salt, paprika and dry mustard, mix well and pour over potatoes, stir well and chill. add a little more mayo if needed (depends on actual size of veggies).

Target recipe: preheat oven to 425°; coat a 2-quart casserole dish with nonstick spray. boil potatoes in a large pot of salted water over high heat until fork tender, 12-15 minutes; drain and set aside. combine cream cheese and buttermilk in a large bowl; blend well. stir in cheddar, chives, parsley, dill, and cayenne; season to taste with salt and pepper. stir hot potatoes into cream cheese mixture until coated; transfer to prepared baking dish. combine bread crumbs, parmesan, parsley, and paprika in a small bowl; season with salt and pepper. sprinkle topping over potato salad. bake, uncovered, until potatoes are completely soft and topping is golden brown, 20-25 minutes. *per serving--461 calories, total fat 28 g (17 g sat), 36 g carb, 2 g fiber.