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



  1. 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.
  2. 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.

Nutrition information

Per 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