Tuna Spinach Potato Salad
Food Checker classification: AMBER
A refreshing tuna salad with crispy potatoes and fresh greens, tossed in a creamy yogurt dressing
Tuna Spinach Potato Salad
Estimated cost $5.36
Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
- 1 head Baby Cos Lettuce
- 1/4 cup Baby Spinach
- 1/2 cup diced cucumber
- 2 100g cans tuna in oil
- 6-8 baby potatoes
- 2 tbsp Olive Oil
Dressing:
- 3 tbsp Greek Yoghurt
- 4 tsp of minced garlic
- 2 tsp paprika
- 1.5 tsp cracked pepper
- 1 tbsp diced gherkins/pickles Optional
- Salt to taste
Instructions
- Place the potatoes in a pot with enough water to cover them and bring to a boil.
- Once the potatoes are cooked (fork tender), drain the potatoes and place them on a baking tray. Gently flatten each with a jar, drizzle with olive oil and bake at 220°C till golden brown.
- While the potatoes are roasting, wash and roughly chop lettuce and spinach. Toss together with the diced cucumbers.
- In a separate bowl, combine yoghurt, minced garlic, paprika, salt, pepper, diced gherkins/pickles (Optional). If needed, thin out the dressing with water.
- When the potatoes are lightly golden, remove them from the oven. Toss together the veggies, potatoes and tuna.
- Drizzle the prepared dressing on top.
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