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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Scrub potatoes; cut into 1/2-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.

Nutrition Facts

243 calories; 9.9 g total fat; 2 g saturated fat; 96 mg cholesterol; 461 mg sodium. 820 mg potassium; 22.2 g carbohydrates; 4.6 g fiber; 7 g sugar; 17.5 g protein; 1150 IU vitamin a iu; 45 mg vitamin c; 91 mcg folate; 108 mg calcium; 2 mg iron; 66 mg magnesium;

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Rating: 5 stars
Light tasty. Easy to make. Delicious. Read More