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Tuna Potato Salad


6 medium potatoes
2 tablespoons cider vinegar
1/4 teaspoon white pepper
2 tablespoons reduced fat mayonnaise
1/2 cup non-fat plain yogurt
2 cans (6 ounces each) of water-packed tuna
1 medium carrot, peeled and chopped
1/4 cup onion, chopped
1/4 cup chopped celery


  1. Wash potatoes. Cook unpeeled potatoes in a large pot of water at medium heat for 25 minutes or until soft. Drain and let cool. Peel potatoes and cut in cubes.
  2. In a large bowl, blend vinegar, pepper, mayonnaise and yogurt with potato cubes. Set aside.
  3. Drain tuna. Break into large pieces.
  4. Add tuna and chopped carrots, onions and celery to potatoes. Toss together.
  5. Cover and place in refrigerator.

Yields about 8 servings

Source: Cornell University Cooperative Extension – New York City Nutrition & Health Programs Recipe Collection, 2006.

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