Potato Tuna Egg Salad 21 Day Wonder Diet Day 2
Brighten up your healthy eating routine with this flavorful Potato Tuna Egg Salad, a satisfying dish featured on Day 2 of the 21-Day Wonder Diet. Packed with protein-rich tuna, creamy hard-boiled eggs, and tender baby potatoes, this salad is a wholesome meal-in-one. Fresh baby spinach and zesty cherry tomatoes add vibrant color and nutrients, while a tangy, low-fat yogurt dressing infused with Dijon mustard, lemon juice, and fresh parsley ties it all together. Ready in just 25 minutes, this quick and nutrient-dense recipe is perfect for anyone seeking delicious weight-loss-friendly meals. Enjoy it as a standalone lunch or a light dinner that will keep you feeling energized and satisfied!
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Recipe Information
Ingredients
- 200 grams baby potatoes
- 95 grams canned tuna in spring water
- 2 large hard-boiled eggs
- 100 grams cherry tomatoes
- 50 grams baby spinach leaves
- 2 tablespoons low-fat plain yogurt
- 1 teaspoon lemon juice
- 0.5 teaspoons Dijon mustard
- 1 tablespoon fresh parsley (chopped)
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized chunks.
Place the potatoes in a small pot, cover them with water, and bring to a boil. Cook for 12-15 minutes, or until they are tender when pierced with a fork. Drain and let them cool slightly.
While the potatoes are cooking, prepare the hard-boiled eggs. Place the eggs in a pot, cover them with water, and bring to a gentle boil. Cook for 9-10 minutes, then transfer the eggs to a bowl of ice water. Let them cool before peeling and slicing into quarters.
Drain the canned tuna and flake it with a fork into bite-sized pieces.
Cut the cherry tomatoes in halves and rinse the baby spinach leaves, patting them dry.
Prepare the dressing by whisking together the low-fat plain yogurt, lemon juice, Dijon mustard, chopped parsley, salt, and black pepper in a small bowl.
In a mixing bowl, combine the cooked potatoes, tuna, cherry tomatoes, and baby spinach. Drizzle the dressing over the mixture and gently toss to coat evenly.
Transfer the salad to a serving plate, top with the quartered hard-boiled eggs, and garnish with extra parsley if desired.
Serve immediately and enjoy your healthy, balanced meal!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.5 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
