Fresh Tuna and Red Potato Salad

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60 minutes Prep: 25 minutes Cook: 35 minutes

87 calories per serving view nutrition facts

Ingredients

1	pound	red potatoes
3	cups	tuna fish	yellow fin, or other lean fish fillets, grilled and cut into 1 inch pieces
4	medium	celery stalks	chopped
1	cup	yogurt, low-fat
1/4	cup	parsley leaves	fresh, chopped
2	tablespoons	red wine vinegar	(or cider vinegar)
1/2	teaspoon	salt
1/2	teaspoon	cumin	ground
1/4	teaspoon	black pepper	ground

Directions

Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan.

Add the potatoes and cover.

Heat until boiling then reduce the heat until simmering and simmer the potatoes 30 to 35 minutes or until they are tender, then drain and cool slightly.

Cut into cubes, (There should be about 3 cups).

Mix all of the ingredients together then cover and refrigerate about 1 hour or until well chilled.

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Member Review

Ma Foster's Sloppy Joes

Good. For thickness and a more tomatoe-e taste, throw in a little tomato paste. My mom sometimes added green pepper or mushroom pieces-either fresh or canned.