When it comes to a potato salad, I love them all. Whether creamy or topped with a tangy olive oil dressing, every bite is rich and comforting for a backyard barbecue, picnic, or just a regular weekday lunch. This delicious tuna potato salad was developed as a twist on a heartier, more filling potato salad recipe I was looking for one day for lunch.
I used ingredients that I already had at home, including hard-boiled eggs, to make the most delicious and flavorful salad to serve over top lettuce, by itself, or on a piece of toast. The best part is that the leftovers became even more flavorful overnight in the fridge, ready to serve the next day. If you love an easy salad, try my tuna macaroni salad and Mexican chicken salad.
Why you’ll love this recipe
Buttery potatoes + lemon dressing + packed with protein = perfection!
- 10-ingredient salad recipe. Nothing crazy here, just approachable and affordable ingredients that are fresh and flavorful.
- Perfect as a side dish or main course. Serve it for a filling lunch or as a simple side dish at a summer barbecue. It’s very versatile!
- High protein and filling. With both egg and tuna, I can attest that this salad will keep you full all afternoon long.
Tips for Busy Cooks
If you’re looking for perfect hard-boiled eggs every time, use my Instant Pot method! I make them almost weekly and can tell you it’s a method that you don’t even have to time or watch on the stove – truly hands-free!
Key Ingredient Notes
- Baby potatoes make this salad extra creamy and hearty while still holding their shape after boiling. Their thin skins also mean no peeling required, which saves time and adds texture. Yukon Gold or baby gold potatoes are especially great because they have a naturally buttery flavor. Try to choose potatoes that are similar in size so they cook evenly. Avoid overly large baby potatoes, since smaller ones tend to have a creamier texture and absorb dressing better. Fingerling potatoes also work great.
- Olive oil forms the base of the dressing and adds richness without making the salad heavy. Since the ingredient list is simple, a good-quality extra virgin olive oil makes a noticeable difference in flavor. Look for one with a fresh, fruity taste rather than a bitter or overly peppery finish. If your olive oil tastes stale on its own, it’ll taste stale in the salad too.
- Lemon juice brightens the salad and balances the richness of the potatoes, tuna, and eggs. It also helps keep the flavors tasting fresh and light. Freshly squeezed lemon juice is strongly recommended here because bottled juice can taste dull or overly acidic. If you like a punchier flavor, add a little lemon zest as well.
- Dijon or whole-grain mustard adds tanginess and helps emulsify the dressing so it coats the potatoes evenly. Dijon gives the salad a smoother, sharper flavor, while whole-grain mustard adds texture and a milder, slightly rustic taste. Either works beautifully, so choose whichever you prefer. For the best flavor, use a refrigerated or high-quality mustard rather than inexpensive shelf-stable varieties that can taste harsh.
- Dried dill adds a classic herby flavor that pairs especially well with potatoes. Dried dill is convenient and blends nicely into the dressing, giving the salad a consistent flavor throughout. Make sure your dried dill still smells fragrant. Herbs lose potency over time. If you have fresh dill on hand, you can substitute it for an even brighter flavor. Use 1 tablespoon of fresh dill.
- Tuna adds protein and savory flavor, turning this potato salad into a satisfying meal. Solid white albacore tuna has a firmer texture and milder taste, while chunk light tuna is softer and more budget-friendly. Tuna packed in olive oil tends to have a richer flavor and a more tender texture than water-packed varieties. But I prefer white albacore tuna packed in water. Be sure to drain the tuna well so the salad doesn’t become watery.
- Hard-boiled eggs add richness, creaminess, and extra protein to the salad. They also help balance the briny and tangy flavors from the capers and dressing. Avoid overcooking them, which can create a gray ring around the yolk and a sulfur-like flavor.
- Red onion adds crunch and sharpness that balances the creamy potatoes and tuna. Its color also makes the salad more visually appealing. Choose firm onions with shiny skin and no soft spots. If you prefer a milder onion flavor, soak the sliced onion in cold water for 5-10 minutes before adding it to the salad.
- Capers – Optional, but recommended. Capers bring a salty, briny pop that adds a lot of flavor to the salad with very little effort. They pair especially well with tuna and lemon. Nonpareil capers are smaller and generally considered the best quality because they’re more delicate and flavorful. Rinse them briefly to reduce some of the saltiness.
- Fresh parsley adds freshness, color, and a clean flavor that brightens the entire salad. Flat-leaf Italian parsley is usually preferred because it has more flavor than curly parsley. Add it just before serving for the freshest taste and brightest color. Even people who aren’t big parsley fans often enjoy how it lightens up potato salads.
How to make tuna potato salad
Place the potatoes in a large pot and cover with cold water. Add a tablespoon of salt and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
Whisk together the olive oil, lemon juice, mustard, dill, salt, and black pepper in a small bowl. This tangy dressing is so good!
Combine the warm potatoes, drained tuna, chopped hard-boiled eggs, red onion, and capers if using, in a large bowl.
Pour the dressing over the salad and gently toss to coat.
Taste and adjust seasoning as needed. Transfer into a large serving bowl and garnish with fresh parsley before serving.
Expert Tips:
- Serve this salad at any temperature. Warm, room temperature, or chilled depending on the occasion, any way is delicious!
- A great salad to make in advance. This allows the flavors to marinate together.
- Omit the capers for mild flavors. If serving to kids or those who prefer milder flavors, the capers can be omitted.
- Always cook the potatoes in cold water. This helps them to cook evenly and at the same rate until tender.
- If you aren’t a raw red onion lover, soak the onion in ice water for 5-10 minutes. This will take the bite out of the onion. Drain and pat very dry before mixing together.
- You can leave out the eggs if you please. Make this salad your own. If you aren’t a fan of hard-boiled eggs, you can easily remove them.
- Experiment with different herbs for variation. Once you try the recipe as written, you can try adding different herbs, like basil or tarragon.
Storage
Any leftover tuna potato salad can be stored well in the refrigerator for up to 3 days. Place the salad in an airtight container. Remove from the fridge for 10 to 15 minutes prior to enjoying.
This salad doesn’t freeze well, as it will change the texture and flavor. But if you do want to make this ahead of time, that’s great! The flavors will get better with time as the meld in the fridge.
FAQs
Yes, it’s a classic combination for a delicious side dish or even main course.
Make sure you drain the canned tuna very well so the salad is’t watery and use fresh herbs to brighten the flavor. Marinate the salad for at least 30 minutes for bolder taste.
Avoid using heavy condiments like ketchup, bbq sauce, or low-quality mayonnaise if you are making a creamy tuna salad. If you aren’t a fan of raw onion, also avoid that as well as the sharp flavor can take over the salad.
More easy salad recipes
Tuna Potato Salad
Ingredients
- 2 lbs baby potatoes halved or quartered
- 3 tablespoons olive oil
- 3 tablespoons lemon juice Note 1
- 1 tablespoon dijon or whole-grain mustard Note 2
- ½ teaspoon dried dill or 1 tablespoon fresh
- ¼ teaspoon table salt plus more to taste
- ¼ teaspoon black pepper
- 2 (5oz can) tuna drained, Note 3
- 3 hard-boiled eggs peeled and chopped
- ¼ cup red onion finely diced, Note 4
- 2 tablespoons drained capers optional
- 2 tablespoons fresh parsley chopped
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a tablespoon of salt and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, mustard, dill, salt, and black pepper.
- In a large bowl, combine the warm potatoes, drained tuna, chopped hard-boiled eggs, red onion, and capers if using.
- Pour the dressing over the salad and gently toss to coat.
- Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– This salad can be served warm, at room temperature, or chilled.
– If serving to kids or those who prefer milder flavors, the capers can be omitted. Storage:
– Leftovers store well in the refrigerator for up to three days.
– You can make this ahead of time. The flavors only get better as it sits in the fridge.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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