3 medium red potatoes (about 1 pound) 1/2 cup light mayonnaise or salad dressing
1/2 cup plain fat-free yogurt 1 tablespoon snipped fresh dill or 1 tsp 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
1 9-oz can chunk white tuna (in water), drained 2 hard-cooked eggs, chopped
- Cut washed potatoes into 1/2-inch cubes. In a covered medium saucepan, cook potatoes in boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
- Meanwhile, in a large bowl, stir together mayonnaise, yogurt, dill, milk, lemon peel, salt, and garlic. Stir in cucumber and green onions. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover and chill for 4 to 6 hours before serving.
Calories 243, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 96 mg
Sodium 461 mg Carbohydrate 22 g Fiber 5 g Protein 18 g
Recipe from Website