Make the most delicious tuna and potato salad! All you need are a few pantry ingredients and about 30 minutes of your time.
This tuna and potato salad is one of my favorites - it reminds me of the amazing potato and tuna salad we had on a vacation in Spain.
I usually serve it as a main dish; you really don't need much on the side. But if you like, it goes well with fried or boiled eggs, a tomato and onion salad (maybe with some avocado), or a slice of crusty bread.
Check out the Spring Onion and Potato Salad, Pesto Orzo Pasta Salad, or make some Spicy Tuna Sandwiches.
Ingredients: 11 + salt, pepper, and oil
Prep time: 15 minutes while the potatoes cook
Cook time: 15 minutes
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Recipe ingredients
Potatoes: I used small red-skinned potatoes, but you can make this salad with any waxy variety that holds its shape well - Yukon Gold, fingerling, or new potatoes, for example. If the skin is thin, there's no need to peel it; otherwise, I would.
Tuna: Use either tuna in brine or oil - both work well. If using tuna in oil, drain it well and use a bit of the can oil to replace some of the olive oil in the dressing. Try this Tuna Mac and Cheese recipe, too.
Optional additions: Avocado, olives, finely chopped anchovies, baby spinach, red bell pepper, or corn kernels.
See the recipe card for complete information on ingredients and quantities.
How to make potato and tuna salad?
Step #1: Scrub and cut the potatoes into large chunks. Cook them until fork-tender, then drain them well.
Step #2: In the meantime, drain the tuna and chop the other salad ingredients.
Step #3: Make the salad dressing in a small bowl.
Step #4: Toss the potatoes with half of the dressing. Add the remaining ingredients and the rest of the dressing. Toss again.
Serve and store
Serve the salad immediately or - even better - let it sit in the fridge for a couple of hours before serving. Stir and adjust the taste again before serving.
You can serve the salad as a main dish with bread or rolls, a green salad, tomato salad, or roasted vegetables like peppers, zucchini, or eggplant. It also works well as part of a tapas meal or an antipasti platter.
Refrigerate any leftovers in an airtight container for 2-3 days.
More tuna recipes
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Recipe
๐ Recipe
Tuna and Potato Salad
Equipment
- Cooking pot
- Large bowl
- Small bowl
Ingredients
Potatoes:
- 2 lbs potatoes Note 1
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
Salad:
- 1 can of tuna in brine or oil, Note 2
- 2 green onions
- 1 small red onion
- 2 teaspoons capers
Dressing:
- 5 tablespoons olive oil
- 2 garlic cloves
- 2 tablespoons apple cider vinegar
- 1 teaspoon whole grain mustard
- 1 teaspoon Dijon mustard
- ยฝ teaspoon granulated sugar
- ยฝ teaspoon fine sea salt
- ยผ teaspoon ground black pepper
- a small bunch of parsley
Instructions
- Cook potatoes: Scrub the potatoes; you can peel them if you wish (See Note 1). Cut them into larger chunks. Place them in the pot, cover them with cold water, and bring to a boil. Add salt and sugar and cook the potatoes until fork-tender but not falling apart; it will take 10-15 minutes once the water starts to boil. Drain them well and place them into a large bowl.2 lbs potatoes + 1 teaspoon fine sea salt + 1 teaspoon granulated sugar
- Prepare ingredients: In the meantime, prepare the other ingredients and make the dressing.
- Chop salad ingredients: Drain the tuna. Finely chop the green, red onions, and parsley. Roughly chop the capers. Set them aside, but don't place them yet into the salad bowl.1 can of tuna + 2 green onions + 1 small red onion + a small bunch of parsley + 2 teaspoons capers
- Dressing: In a small bowl, mix the grated garlic cloves, vinegar, mustard, sugar, salt, and pepper. Add the olive oil and whisk until the dressing emulsifies slightly.5 tablespoons olive oil + 2 garlic cloves + 2 tablespoons apple cider vinegar + 1 teaspoon whole grain mustard + 1 teaspoon Dijon mustard + ยฝ teaspoon granulated sugar + ยฝ teaspoon fine sea salt + ยผ teaspoon ground black pepper
- Finish salad: Pour ยฝ of the dressing over the warm potatoes in the bowl. Toss gently to coat them, but be careful not to crush them. Add the remaining ingredients and dressing, and toss again. Adjust the taste with salt, pepper, and maybe a bit of extra vinegar if desired.
Notes
- Potatoes: I used small, red-skinned salad potatoes, which are a waxy sort. You can also use Yukon Gold, fingerling, new potatoes, and white potatoes. Red-skinned potatoes usually have a thin skin, and I don't peel them. I also don't peel fingerling and new potatoes. If you use potatoes with thicker skin, it's preferable to peel them.
- Tuna in oil: Drain it well to remove the excess oil. If you like, you can use 1-2 tablespoons of the can oil to replace some of the olive oil.
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