Skinny Red Potato And Tuna Salad Recipes

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SKINNY RED POTATO AND TUNA SALAD



Skinny Red Potato and Tuna Salad image

79% less sat fat • 58% less sodium than the original recipe. Potato salad is not just a picnic side dish anymore! You'll love this main-dish version, packed with lots of crunchy fresh ingredients.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h30m

Yield 6

Number Of Ingredients 15

3 medium red potatoes (about 1 pound)
1/2 cup light mayonnaise or salad dressing
1/2 cup Yoplait® plain fat-free yogurt
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 tablespoon fat-free milk
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1 clove garlic, minced
1 cup chopped cucumber
1/4 cup sliced green onions
1/4 cup coarsely chopped radishes
1 pouch (6.4 oz) chunk white tuna, broken into chunks
2 hard-cooked eggs, chopped
12 leaves Savoy cabbage or Napa cabbage
Fresh dill sprigs (optional)

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.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 95 mg, Fat 1, Fiber 5 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Cup, Sodium 330 mg, Sugar 7 g, TransFat 0 g

GREEN BEAN, POTATO, AND TUNA SALAD



Green Bean, Potato, and Tuna Salad image

This was a staple in our home each summer. Very easy to make, all of your guests will ask how it's done and will come back for seconds and thirds.

Provided by fgamble1969

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 3h40m

Yield 8

Number Of Ingredients 11

1 pound tuna steaks
1 teaspoon lemon pepper, or more as needed
1 tablespoon olive oil, or as needed
1 pound fresh green beans - rinsed, trimmed and snapped into bite size pieces
1 ½ pounds red potatoes, cut into bite-size chunks
1 large tomato, cut into bite-size pieces
1 ½ tablespoons minced garlic
2 lemons, juiced
1 teaspoon lemon zest
1 (8 ounce) bottle Italian dressing (such as Ken's Steak House Lite Northern Italian Dressing®)
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Season tuna steaks liberally with lemon pepper.
  • Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
  • Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
  • Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.

Nutrition Facts : Calories 245 calories, Carbohydrate 24.6 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5 g, Protein 16.6 g, SaturatedFat 1.7 g, Sodium 565.8 mg, Sugar 4.6 g

RED POTATO SALAD



Red Potato Salad image

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Provided by Michelle Ramey

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 14

3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4 hard-cooked eggs, chopped
1 dill pickle, chopped
⅓ celery stalk, chopped
2 green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  • In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g

TUNA AND POTATOE SALAD



tuna and potatoe salad image

this is a yummy potatoe salad with a fresh fishy twist.it combines zesty lemon flavours and delicious potatoes with a touch of softness and a deliciously different twist of tuna and mayonaise (or salad cream if you prefere). i hope you enjoy this. it takes around 30 minutes. but well worth the wait =] enjoy x

Provided by bethany-lynn-ox

Time 45m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • boil the potatoes for around 25 minutes.
  • while the potatoes are cooking mix together the tuna,mayonaise and as much of the lemon juice as you like.
  • when the potatoes are as soft or hard as you want them, crush with a fork and add the olive oil.put in as much or little as you like. this is just to coat and soften the potatoes.and add then add salt and pepper to season.
  • mix together the tuna mixture and the potatoe mixture untill mixed well together.
  • enjoy your delicious starter.

SPRING POTATO SALAD WITH TUNA



Spring Potato Salad with Tuna image

Categories     Salad     Egg     Potato     Picnic     Quick & Easy     Lunch     Tuna     Spring     Chill     Potluck     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 pounds medium-size-red-skinned potatoes
6 tablespoons flaked drained canned white meat tuna
1 1/2 teaspoons plus 2 tablespoons white wine vinegar
6 tablespoons extra-virgin olive oil
3 hard-boiled eggs, peeled
1/3 cup thinly sliced onion
2 tablespoons minced fresh parsley

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds.
  • Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.)
  • Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.

ZESTY RED SKIN POTATO SALAD



Zesty Red Skin Potato Salad image

This dish is always a hit at family gatherings. The addition of horseradish gives the salad a delightful zip.

Provided by curly top

Categories     Potato

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 14

2 lbs red potatoes, cubed
1/2 cup mayonnaise (or salad dressing)
3/4 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dill weed
1 teaspoon granulated sugar
3 tablespoons vinegar
1/2 small red onion, diced
4 slices bacon, cooked and crumbled
4 hard-boiled eggs, chopped
1 celery rib, finely chopped

Steps:

  • Cook potatoes in boiling salted water until tender.
  • Drain and let potatoes cool to room temperature.
  • In large bowl combine all other ingredients.
  • Mix well and stir in potatoes.
  • Cover and chill.

Nutrition Facts : Calories 243.3, Fat 13.8, SaturatedFat 4.7, Cholesterol 111, Sodium 368.1, Carbohydrate 24.1, Fiber 2.3, Sugar 4.5, Protein 6.5

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