Skinny Red Potato And Tuna Salad Recipes

SKINNY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Mix yogurt, mayonnaise, mustard, sherry, pickle juice, salt, and pepper together to make dressing.
• Halve or quarter potatoes and place in a bowl. Add celery, green onions, and pickles. Spoon in dressing and toss to combine.

POTATO TUNA EGG SALAD

Steps:

• Put potatoes in a pot, fill it with water. Bring it to boil and then let it simmer over medium high heat until potatoes are tender. Check their tenderness with a fork. Drain and then wash them under cold water so that they are cool enough to peel. Chop and put them aside to cool completely before combining with the other ingredients.
• Put eggs in a saucepan with cold water. Bring it to boil and then cook over medium heat for 5 minutes so that they are hard-boiled. Transfer them into a bowl of cold water to cool. Peel, chop and put aside.
• In a large salad bowl, combine chopped potatoes, eggs, tuna and chopped herbs like fresh dill and micro greens.
• Prepare the dressing by whisking together lemon juice, olive oil, salt and black pepper well. Pour it over the salad, toss gently and serve.

SKINNY RED POTATO AND TUNA SALAD

Steps:

• Cut potatoes into 1/2-inch cubes. In a covered medium saucepan, cook potatoes in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
• Meanwhile, in a large bowl, stir together mayonnaise, yogurt, the snipped dill, the milk, lemon peel, salt, and garlic. Stir in cucumber, green onions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover and chill for 4 to 6 hours.
• To serve, line six serving bowls with cabbage leaves. Gently stir tuna mixture; spoon onto cabbage. If desired, garnish with fresh dill sprigs.

SKINNY TUNA SALAD

Steps:

• Peel, wash and prepare all ingredients.
• Chop, shred or dice all according to how you wish the salad to look.
• In a larger bowl, throw in the canned tuna and with a fork just break the fish chunks into smaller pieces.
• Add the chopped veggies to the tuna and mix well. Sprinkle the salt and the pepper and mix again.
• In a little bowl mix all vinaigrette ingredients, the 2 tbsp balsamic vinegar, mayonnaise, 1 tbsp olive oil and the lemon juice from 1/2 lemon. Give these a nice energetic whisk and set aside.
• Pour the vinaigrette over the salad and mix well until all veggies are nicely coated.

SKINNY TUNA SALAD RECIPE - (4.4/5)

Steps:

• Add all the ingredients to a bowl, except lettuce. Mix well to combine. Makes 2 servings (each serving, about 1 cup) I like to eat it scooped into a small dish. But, you can make it as a sandwich, serve on top of some field greens, over chopped romaine lettuce or spread on reduced-fat crackers. It makes a very generous portion per serving and is very filling! SKINNY FACTS: for 1 serving (about 1 cup) 205 calories, 8g fat, 17g protein, 18g carbs, 2g fiber, 350mg sodium, 11g sugar Weight Watchers (old points) 4 Weight Watchers POINTS PLUS 5