Potato, tuna & egg salad
3 Points, Weight Watchers
Ingredients
1 pound baby potatoes , halved uncooked
4 large eggs
1 Tbsp olive oil
3/4 tsp kosher salt, divided
2/3 cup plain fat free greek yogurt
1/3 cup fresh parsley , finely chopped
1 clove garlic, grated
4 cups baby spinach
1/2 small red onion, sliced
10 oz white tuna in water, drained and flaked
Directions
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.
In a medium bowl, combine the potatoes, red peppers, oil, and ½ tsp salt.
In a small bowl, stir together the yogurt, parsley, garlic, and remaining ¼ tsp salt.
In a serving bowl, combine the spinach, potato mixture, onion, and tuna; top with the eggs and the yogurt mixture.
Nutrition
3 smart points