Tuna-potato salad

5
4
1
Smartpoints value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
Potato salad and tuna salad unite in this easy, light lunch. If you don't like mayo, try swapping nonfat yogurt in its place. Make this recipe vegetarian by using chopped hard-boiled eggs instead of tuna. Add color with halved grape tomatoes or chopped red pepper. A squeeze of fresh lemon juice adds wonderful brightness to the dish.

Ingredients

light mayonnaise

¼ cup(s)

table salt

¼ tsp

black pepper

¼ tsp

water-packed tuna fish drained

12 oz, drained and flaked

cooked red potato(es)

1 pound(s), or other variety

uncooked shallot(s)

2 medium, finely chopped

mixed greens

4 cup(s), baby salad variety

lemon(s)

½ medium, cut into wedges

Instructions

  1. To make the dressing, whisk together the mayonnaise, salt, and pepper in a large bowl.
  2. Add the tuna, potatoes, and shallots to the dressing and stir to combine well.
  3. Divide the salad greens evenly among 4 plates. Top evenly with the tuna-potato mixture. Serve with lemon wedges.
  4. Serving size: 1 1/4 cups

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