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Dilled Tuna Potato Salad

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    Ingredients Jump to Instructions ↓

    1. 3 medium red potatoes (about 1 pound) 1/2 cup light mayonnaise dressing or salad dressing 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 1/4 cup coarsely chopped radishes 1 9-ounce can chunk white tuna (water pack), drained and broken into chunks 2 hard-cooked eggs, chopped 12 leaves savoy cabbage or Chinese (napa) cabbage

    Instructions Jump to Ingredients ↑

    1. Scrub potatoes; cut 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.

    2. Meanwhile, in a large bowl, stir together mayonnaise dressing, yogurt, dill, 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.

    3. To serve, line six serving bowls with cabbage leaves. Gently stir tuna mixture; spoon on top of cabbage. Makes 6 (1-cup) servings.

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