Dilled Tuna and Potato Salad
Source of Recipe
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Recipe Introduction
Makes 6 servings
List of Ingredients
3 medium red potatoes (about 1 pound)
1/2 cup light mayonnaise dressing or salad dressing
1/2 cup plain fat-free yogurt
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 tablespoon fat-free milk
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1 clove garlic, minced
1 cup chopped cucumber
1/4 cup sliced green onions
1/4 cup coarsely chopped radishes
1 9-ounce can chunk white tuna (water pack), drained and broken into
chunks
2 hard-cooked eggs, chopped
6 cups shredded red-tipped leaf lettuce
Recipe
Scrub potatoes; cut into 1/2-inch cubes. In a covered medium saucepan
cook potatoes in a small amount of boiling water for 10 to 12 mins or
just until tender. Drain and cool slightly.
Meanwhile, in a large bowl stir together mayonnaise dressing, yogurt,
dill, milk, lemon peel, salt, and garlic. Stir in cucumber, green
onions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss
gently to coat. Cover and chill for 4 to 6 hrs.To serve, line dinner
plates with shredded lettuce. Gently stir tuna mixture and spoon on top
of lettuce.
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