Ingredients:

• 1½-2 pounds Idaho® potatoes, peeled (if desired) and cut into ½˝ cubes; approximately 4-5 cups
• ½ cup bottled reduced-calorie ranch salad dressing
• 1-2 teaspoons curry powder (or to taste)
• 2 6-ounce cans tuna (packed in water), drained
• 1 cup green onions, chopped
• ½ cup pitted olives (black or green), chopped
• 4-6 cups washed and drained mixed salad greens
• 6 plum tomatoes, quartered lengthwise
• 4 hard-boiled egg whites, quartered lengthwise

Directions:

1. Over high heat, bring a large pot of water to boil.
2. Add cubed potatoes; return to boiling and simmer 5 minutes or until tender, but firm.
3. Drain potatoes and set aside or refrigerate.
4. In a large bowl, mix together ranch dressing and curry powder to taste.
5. Stir in tuna, green onions and olives. Gently stir in potatoes.
6. To serve, arrange greens on a platter (or on individual dishes), top with potato mixture, then garnish with tomatoes and eggs.