Potato, tuna, and egg salad
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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)
Egg
4 large egg(s)
Roasted red peppers (packed in water)
⅔ cup(s)
Olive oil
1 Tbsp
Kosher salt
¾ tsp
Plain fat free Greek yogurt
⅔ cup(s)
Fresh parsley
⅓ cup(s)
Garlic
1 clove(s)
Baby spinach
4 cup(s)
Red onion
½ small
Canned chunk white tuna in water
10 oz
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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