Dill Pickle Tuna Potato Salad

• 150 g canned tuna, drained — Canned light tuna in water, drained
• 300 g, cut into 1.5 cm pieces — Raw baby potatoes
• 60 g, finely diced — Dill cucumber pickles
• 80 g (about 1/3 cup) — Plain nonfat Greek yogurt
• 20 g, finely diced — Raw yellow onion
• 6 g (about 1 tsp) — Dijon mustard
• 8 g (about 1 1/2 tsp) — Fresh lemon juice
• 0.8 g (about 1 tsp) — Dried dill weed
• 0.3 g (small pinch) — Ground black pepper

Method

1. 1Boil the potatoesCover the potato pieces with water in a saucepan, bring to a boil, and cook for 9 minutes.9 minLook for: A knife enters with light resistance and the pieces still hold their shape.
2. 2Drain the potatoesDrain the potatoes carefully and spread them in one layer on a clean plate.Look for: Steam escapes freely and no water remains around the potatoes.Safety: Drain away from your face to avoid steam.
3. 3Cool the potatoesLeave the potatoes uncovered for 5 minutes while you prepare the dressing.5 minLook for: The potatoes are warm rather than piping hot and remain intact.
4. 4Mix the pickle dressingStir the yogurt, pickles, onion, Dijon, lemon juice, dill, and black pepper for 60 seconds.1 minLook for: The dressing is thick and evenly studded with pickle and onion.
5. 5Flake the tunaDrain the tuna thoroughly and separate it into broad flakes in the dressing bowl.Look for: The tuna has no excess water and remains in distinct flakes.Safety: Use a clean utensil and keep the tuna chilled.
6. 6Dress the tunaFold the tuna through the pickle dressing gently so the flakes do not become pasty.Look for: Every flake has a thin coating and the dressing remains thick.
7. 7Add the potatoesFold the cooled potatoes into the tuna mixture for about 45 seconds.45 secLook for: The tuna and potatoes remain distinct and every piece is lightly coated.
8. 8Chill before servingCover the salad and refrigerate it for 5 minutes before serving cold.5 minLook for: The dressing clings without a watery layer at the bottom.Safety: Keep the tuna salad at 40°F or colder.