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Dilled Tuna And Potato Salad

Diabetic.Foodie's picture
Ingredients
  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)
Directions

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

Course: 
Side Dish
Method: 
Chilling

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