Creamy tuna potato salad

Photographer: Jeremy Simons

This healthier potato salad is ready to eat in less than 20 minutes. It is super filling, and you'll love the fresh, light flavours.

Serves: 4

Time to make: 10 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

¹⁄³ cup loosely packed dill sprigs, finely chopped, plus extra to serve
¹⁄³ cup baby gherkins, finely chopped, plus ¼ cup pickling juice from jar
1 tablespoon lemon zest, plus extra to serve
400g reduced-fat Greek-style yoghurt
2 tablespoons lemon juice
1 small red onion, thinly sliced
60g baby rocketarugulaX
500g steamed or boiled baby potatoes, cooled, quartered
2 x 125g cans tuna flakes in extra-virgin olive oil, drained
4 hard-boiled eggs, halved
1 small pomegranate, seeded

Instructions

1 Place dill, gherkin and lemon zest in a medium bowl, mixing well to combine. Reserve one tablespoon for garnish, then add yoghurt and lemon juice to bowl, mixing well to combine.

2 Place onion and pickling juice in a small bowl and set aside for 5 minutes or until pickled. Drain.

3 Spread herby yoghurt mixture over base of serving platter. Top with baby rocket, cooled potato, tuna flakes, egg halves, pickled onion, pomegranate seeds and reserved gherkin mixture. Serve potato salad garnished with extra dill and lemon zest.

Nutrition Info (per serve)

Calories 364cal

Kilojoules 1521kJ

Protein 33.8g

Total fat 7.9g

–Saturated fat 1.7g

Carbohydrates 33.7g

–Sugars 16.6g

Dietary fibre 7.9g

Sodium 472mg

Calcium 156mg

Iron 2.4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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