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Skinny Red Potato and Tuna Salad
Skinny Red Potato and Tuna Salad
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Prep Time:
25 minutes
Total Time:
4 hours 30 minutes
Healthier, modern twist on potato salad with fresh crunchy ingredients, perfect for a main dish.
Ingredients:
  • 3 medium red potatoes (about 1 pound)
  • 1/2 cup light mayonnaise or salad dressing
  • 1/2 cup Yoplait® plain fat-free yogurt
  • 1 tablespoon snipped fresh dill or 1 teaspoon dried dill
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon finely shredded lemon peel
  • 1 clove garlic, minced
  • 1 cup chopped cucumber
  • 1/4 cup sliced green onions
  • 1/4 cup coarsely chopped radishes
  • 1 pouch (6.4 oz) chunk white tuna, broken into chunks
  • 2 hard-cooked eggs, chopped
  • 12 leaves Savoy cabbage or Napa cabbage
  • Fresh dill sprigs (optional)
Instructions:
  • Dice potatoes into 1/2-inch cubes. Boil in a covered saucepan until tender, about 10-12 minutes. Drain and let cool.
  • In a large bowl, combine mayonnaise, yogurt, fresh dill, milk, lemon zest, salt, and garlic. Mix in cucumber, green onions, and radishes. Gently fold in cooked potatoes, tuna, and chopped eggs until coated. Chill covered for 4 to 6 hours before serving.
  • To present this delightful dish, elegantly lay out cabbage leaves in six serving bowls. Gently mix the tuna mixture and place it on top of the cabbage. For an extra touch of freshness, adorn with sprigs of dill.

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