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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


Recipe Summary

4 hrs 30 mins
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

1 serving
243 calories; protein 17.5g; carbohydrates 22.2g; dietary fiber 4.6g; sugars 6.7g; fat 9.9g; saturated fat 2g; cholesterol 96mg; vitamin a iu 1150.3IU; vitamin c 45.2mg; folate 91.4mcg; calcium 107.7mg; iron 1.8mg; magnesium 66.1mg; potassium 819.7mg; sodium 460.7mg.

2 lean protein, 1 fat, 1 starch, 1/2 vegetable