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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
4 hrs 30 mins


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; protein 17.5g 35% DV; carbohydrates 22.2g 7% DV; exchange other carbs 1.5; dietary fiber 4.6g 18% DV; sugars 6.7g; fat 9.9g 15% DV; saturated fat 2g 10% DV; cholesterol 96mg 32% DV; vitamin a iu 1150.3IU 23% DV; vitamin c 45.2mg 75% DV; folate 91.4mcg 23% DV; calcium 107.7mg 11% DV; iron 1.8mg 10% DV; magnesium 66.1mg 24% DV; potassium 819.7mg 23% DV; sodium 460.7mg 18% DV.

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