Dilled Tuna And Potato Salad
|Red potatoes||3 Medium|
|Light mayonnaise dressing/Salad dressing||1⁄2 Cup (8 tbs)|
|Plain fat free yogurt||1⁄2 Cup (8 tbs)|
|Snipped fresh dill/1 teaspoon dried dill||1 Tablespoon, snipped|
|Fat free milk||1 Tablespoon|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped cucumber||1 Cup (16 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped radishes||1⁄4 Cup (4 tbs)|
|Canned water packed white tuna||9 Ounce, drained and broken into chunks (1 Can, Chunk)|
|Hard cooked eggs||2 , chopped|
|Shredded leaf lettuce||6 Cup (96 tbs) (Red Tipped)|
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 minutes 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 hours.