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Dilled Tuna And Potato Salad Recipe
|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)|
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 mg
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
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.