Tuna Potato Salad
This tuna potato salad is a 10 ingredient salad recipe that’s perfect for make-ahead lunches, easy dinners, or a fresh side dish. It’s not creamy, thanks to no mayonnaise, but still rich with flavor.
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.
Notes
Note 1: Freshly squeezed lemon juice is strongly recommended here because bottled juice can taste dull or overly acidic. You'll need 1 lemon.
Note 2: 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.
Note 3: 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 like white albacore tuna packed in water. Be sure to drain the tuna well so the salad doesn’t become watery.
Note 4: If you prefer a milder onion flavor, soak the sliced onion in cold water for 5-10 minutes before adding it to the salad.
Additional Tips:
- 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.
- 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
Calories: 267kcalCarbohydrates: 28gProtein: 16gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 110mgSodium: 343mgPotassium: 785mgFiber: 4gSugar: 2gVitamin A: 284IUVitamin C: 35mgCalcium: 48mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.
