Dilled Tuna and Potato Salad
Date: Jun. 30th, 2019 - 1:00 PM
Prep time is just 30 minutes but you’ll want to chill the salad for at least four hours to let the lemon and dill flavors develop fully.
Ingredients
3 red potatoes (about 1 pound)
½ cup light mayonnaise or salad dressing
½ cup plain fat-free yogurt
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 tablespoon fat-free milk
½ teaspoon finely shredded lemon peel
¼ teaspoon salt
1 clove garlic, minced
1 cup chopped cucumber
¼ cup sliced scallions
¼ 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
Preparation
- Scrub potatoes; cut into ½-inch cubes. Cook potatoes in a covered medium saucepan in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
- Meanwhile, stir together mayonnaise, yogurt, dill, milk, lemon peel, salt, and garlic in a large bowl. Stir in cucumber, scallions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover with plastic wrap or foil and chill for 4 to 6 hours.
- To serve, line dinner plates with shredded lettuce. Gently stir tuna mixture and spoon on top of lettuce.
