Potatoes With Tuna Salad, Scrambled Eggs And Cream Cheese Dip

• 2 1/4 lb new potatoes
• 10 None eggs
• 5 tbsp mayonnaise
• 1/2 cup cream cheese
• 1 pinch curry powder
• 1 bunch spring onions, sliced
• 2/3 cup low-fat yogurt
• 5.25 oz frozen peas, thawed
• 7 oz tomatoes, sliced
• 1 pinch cayenne pepper
• 1 - 7 oz can tuna, drained
• 1/2 cup milk
• 1 tbsp oil
• 10 None pimento-stuffed olives, sliced

1. Cook potatoes in boiling salted water for about 20 mins. Drain.
2. For the cream cheese dip, hard boil 4 eggs. Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat then remove from heat. Let eggs sit in hot water for 12 mins, drain then run under cold water. Peel and cut into wedges. Mix 3 tbsp mayonnaise, cream cheese and curry powder. Fold in egg wedges and spring onions.
3. For the tuna salad, mix 2 tbsp mayonnaise and yogurt. Fold in peas, tomatoes, cayenne pepper and tuna.
4. For the scrambled eggs, whisk 6 eggs with milk and season to taste. Heat oil in a pan, add beaten egg and cook, stirring constantly. Sprinkle with sliced olives. Serve with potatoes, tuna salad and cream cheese dip.

potatoes, eggs, mayonnaise, cream cheese, curry powder, spring onions, lowfat yogurt, frozen peas, tomatoes, cayenne pepper, tuna, milk, oil, olives

Taken from recipes-plus.com/api/v2.0/recipes/18930 (may not work)