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Photo of Potato, tuna, and egg salad by WW

Potato, tuna, and egg salad

3
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Think of this dish as a cross between potato salad and salade nicoise; it’s more filling than the former and much simpler than the latter. Boiled potatoes are tossed with jarred roasted red peppers as a quick “dressing,” then combined with greens, canned tuna, boiled eggs, and herbed yogurt.

Ingredients

Uncooked baby potatoes

1 pound(s), halved

Egg

4 large egg(s)

Roasted red peppers (packed in water)

⅔ cup(s), finely chopped

Olive oil

1 Tbsp

Kosher salt

¾ tsp, divided

Plain fat free Greek yogurt

⅔ cup(s)

Fresh parsley

⅓ cup(s), finely chopped

Garlic

1 clove(s), grated

Baby spinach

4 cup(s), or mache greens

Red onion

½ small, sliced

Canned chunk white tuna in water

10 oz, drained and flaked

Instructions

  1. Place the potatoes in a large saucepan and cover with water to 3 inches above the potatoes; bring to a boil over high heat. Reduce the heat to medium, and boil for 7 minutes. Carefully add the eggs to the boiling water with the potatoes; cook until the potatoes are tender and the eggs are done, 8 to 9 minutes. Drain and rinse with cold water. Peel the eggs and cut in half.
  2. In a medium bowl, combine the potatoes, red peppers, oil, and ½ tsp salt.
  3. In a small bowl, stir together the yogurt, parsley, garlic, and remaining ¼ tsp salt.
  4. In a serving bowl, combine the spinach, potato mixture, onion, and tuna; top with the eggs and the yogurt mixture.
  5. Serving size: about 1 ⅔ cups

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