I’ve never been a huge fan of potato salads. They are usually overly-fatty-creamy, with cold mushy potatoes and bits of who-knows-what. Just not appetizing. But then I read this in some magazine once, and since I had asparagus and red potatoes already, decided to give it a whirl.
With a bit of a twist and crossover of tuna salad and potato salad, and easy on the saucy things, it sounded much more delicious than your usual potato salad rotting in the picnic sun. And by substituting in Greek yogurt for some of the heavier dairy per usual it becomes slightly healthier.
Ingredients:
- 2 pounds redskin potatoes
- 1/2 cup frozen mixed vegetables (or just peas)
- 10-12 spears asparagus
- 2 tbsp plain Greek yogurt
- 2 tbsp mayonnaise
- 1 can tuna, drained
- 1/2 cup skim milk
- Salt, pepper, dill, oregano, etc.
Step 1: Dice your potatoes, and bring a pot of water to a boil. Add the potatoes and cook 5-7 minutes. Add the chopped asparagus and frozen veggies and cook another 3-5 minutes.
Step 2: Mix the yogurt, mayo, and milk in a small bowl. Use more or less milk to make it your desired consistency.
Step 3: Drain the potatoes and vegetables. In a large bowl, combine the tuna, potatoes, and cream dressing. Season as desired, mix well.
This recipe makes enough for three good-sized servings. The SO and I each had some for dinner, then I packed up the rest for lunch the following day.
This is tasty warm right after combining, or cold right out of the refrigerator, making it a great dish for leftovers.
