Curried Potato Salad With Tuna |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Cooking Light. A great alternative to regular potato salad and makes a great lunch, or salad to bring to a picnic/BBQ. Use fat free yogurt for even less fat and calories. Serves 6 for 199 calories/3.8 g fat/2.3 g fiber. Ingredients:
1 1/2 lbs cubed peeled yukon gold potatoes |
2 tablespoons cider vinegar |
1/3 cup golden raisin |
1 tablespoon chopped shallot |
1 (6 ounce) can albacore tuna in water, drained and flaked |
3 tablespoons reduced-fat mayonnaise |
2 tablespoons plain low-fat yogurt |
2 tablespoons mango chutney |
1 1/2 teaspoons madras curry powder |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup sliced almonds, toasted |
Directions:
1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 20 minutes or until tender; drain. Cool.
2. Combine potatoes and vinegar in a large bowl, tossing to coat.
3. Add raisins, shallots, and tuna.
4. Combine mayonnaise and the next 5 ingredients (through pepper) in a bowl, stirring with a whisk.
5. Add mayonnaise mixture to potato mixture; toss to coat.
6. Chill 1 hour. Stir in almonds.
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