Potato, tuna and egg salad

Name: Potato, tuna and egg salad
Cook time: 15 min
Total time: 15 min
Ingredients: 12 baby new potatoes; 200 gram green beans, trimmed, halved crossways; 1/3 cup (95 grams) natural yoghurt; 2 teaspoon finely grated lemon rind; 2 teaspoon lemon juice; 420 gram canned tuna in springwater, drained, flaked; 6 green onions, finely sliced; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 4 hard-boiled eggs, quartered

www.womensweeklyfood.com.au

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Cook Time: 15 minutes

Total: 15 minutes

Servings: 4

Ingredients

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12 baby new potatoes200 gram green beans, trimmed, halved crossways1/3 cup (95 grams) natural yoghurt2 teaspoon finely grated lemon rind2 teaspoon lemon juice420 gram canned tuna in springwater, drained, flaked6 green onions, finely sliced2 tablespoon coarsely chopped fresh flat-leaf parsley4 hard-boiled eggs, quartered

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Instructions

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Step 1

Boil, steam or microwave potatoes and beans, separately, until tender; drain, cool.

Step 2

In a medium bowl, meanwhile, make dressing by combining yoghurt, rind and juice.

Step 3

Quarter potatoes; add to dressing with tuna, onion, beans and parsley, stir to combine. Serve salad topped with egg.

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