This potato salad gets extra protein from hard-cooked eggs and canned tuna. Prep time is just 30 minutes but you'll want to chill the salad for at least four hours to let the lemon and dill flavors develop fully.
Nutrition per serving may change if servings are adjusted.
3 red potatoes (about 1 pound)
½ cup light mayonnaise or salad dressing
½ cup plain fat-free yogurt
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 tablespoon fat-free milk
½ teaspoon finely shredded lemon peel
¼ teaspoon salt
1 clove garlic, minced
1 cup chopped cucumber
¼ cup sliced scallions
¼ cup coarsely chopped radishes
1 (9 ounce) can chunk white tuna (water pack), drained and broken into chunks
2 hard-cooked eggs, chopped
6 cups shredded red-tipped leaf lettuce
Scrub potatoes; cut into ½-inch cubes. Cook potatoes in a covered medium saucepan in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
Meanwhile, stir together mayonnaise, yogurt, dill, milk, lemon peel, salt, and garlic in a large bowl. Stir in cucumber, scallions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover with plastic wrap or foil and chill for 4 to 6 hours.
To serve, line dinner plates with shredded lettuce. Gently stir tuna mixture and spoon on top of lettuce.