Dilled Tuna & Potato Salad

What you’ll need:

•	3 medium red potatoes (about 1 pound)
•	½ cup mayonnaise
•	½ cup plain yogurt
•	2 Tbsp snipped fresh dill or 2 tsp dried dill
•	1 Tbsp milk
•	½ tsp finely shredded lemon peel
•	¼ tsp salt
•	1 clove garlic (minced)
•	1 cup chopped cucumber
•	¼ cup sliced green onions
•	¼ cup coarsely chopped radishes
•	1 (9 ounce) can chunk white tuna (water packed!), drained and broken into chunks
•	2 hard boiled eggs (chopped)
•	6 cups shredded red-tipped leaf lettuce

What to do:

1.	Scrub potatoes; cut into ½-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.
2.	Meanwhile, in a large bowl, stir together mayonnaise dressing, yogurt, dill, 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.
3.	To serve, line 6 dinner plates with shredded lettuce. Gently stir tuna mixture and spoon on top of lettuce. Serves 6.

For more delicious recipes, pick up the book The Hauser Diet™: A Fresh Look at Healthy Living! As with all recipes, practice moderation and portion control.