Healthified Red Potato and Tuna Salad

Healthified Red Potato and Tuna Salad

Healthified Red Potato and Tuna Salad
Provided by:
total prep
79% less sat fat • 58% less sodium than the original recipeĀ— see the comparison. Potato salad is not just a picnic side dish anymore! You’ll love this main-dish version, packed with lots of crunchy fresh ingredients.

Ingredients

Directions

  • Cut potatoes 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, yogurt, the snipped dill, the 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.
  • To serve, line six serving bowls with cabbage leaves. Gently stir tuna mixture; spoon onto cabbage. If desired, garnish with fresh dill sprigs.

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