Healthified Red Potato and Tuna Salad
Healthified Red Potato and Tuna Salad
Provided by: live better america
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
- 3 medium red potatoes (about 1 pound)
- 1/2 cup light mayonnaise or salad dressing
- 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)
- 1/2 cup 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
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1 cup chopped cucumber
- 1/4 cup sliced green onions
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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