Dilled Tuna And Potato Salad Recipe
Ingredients
| Red potatoes | 3 Medium | |
| 1/2 cup light mayonnaise dressing or salad dressing | ||
| 1/2 cup plain fat-free yogurt | ||
| 1 tablespoon snipped fresh dill or 1 teaspoon dried dill | ||
| 1 tablespoon fat-free milk | ||
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Salt | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Cucumber | 1 Cup (16 tbs), chopped | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Radishes | 1/4 Cup (16 tbs), coarsely chopped | |
| White tuna | 1 9 Ounce, drained | |
| 2 hard-cooked eggs, chopped | ||
| 6 cups shredded red-tipped leaf lettuce | ||
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.
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.
Chef
