Tuna-potato salad
1
Points®
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
Canned tuna packed in water
12 oz, drained and flaked
Cooked red potato
1 pound(s), or other variety
Shallot
2 medium, finely chopped
Mixed greens
4 cup(s), baby salad variety
Lemon
½ item(s), large, 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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