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Dilled Tuna And Potato Salad

Diabetic.Foodie's picture
  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
  Salt 1⁄4 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.

Recipe Summary

Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1820 Calories from Fat 537

% Daily Value*

Total Fat 60 g92.2%

Saturated Fat 10.6 g53%

Trans Fat 0.1 g

Cholesterol 530.4 mg176.8%

Sodium 2839.9 mg118.3%

Total Carbohydrates 269 g89.6%

Dietary Fiber 23.3 g93.1%

Sugars 25 g

Protein 59 g117.1%

Vitamin A 420.3% Vitamin C 309.1%

Calcium 56.1% Iron 113.5%

*Based on a 2000 Calorie diet


Dilled Tuna And Potato Salad Recipe