Tuna Potato Salad
This tuna potato salad combines pink potatoes, tuna, and a zesty lemon dressing for a refreshing dish. Perfect for quick lunches or light dinners.
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Let’s Talk About Tuna Potato Salad
If you have canned tuna and potatoes at home, this is the recipe for you. It’s simple, fresh, and comes together fast—perfect for busy days when you need something quick but satisfying. The creamy potatoes with tangy lemon dressing are a perfect match.
Even my picky eaters love this dish! It feels a bit fancy, but it’s so easy to make. Give it a try next time you’re short on time but want something delicious.
Expert Tip
Boil the potatoes whole with the skin on to keep them from getting mushy. Once they’re cooked and cooled slightly, the skins will peel off easily.
Why You’ll Love This Recipe
- It’s quick and easy to make.
- Perfect for meal prep or quick dinners.
- Loaded with fresh ingredients and balanced flavours.
- A great way to use pantry staples like tuna and capers.
Ingredients
If you have tuna and potatoes at home, this Potato and Tuna Salad recipe is a perfect choice! Boil and cool the potatoes, drain the tuna, and prep the herbs and capers. Whisk the dressing ingredients in advance to keep things simple and organized—assembly will be a breeze!
Substitutions
- Potatoes: Swap pink potatoes for Yukon gold or fingerling potatoes.
- Tuna: Use canned salmon or shredded chicken for a different protein.
- Red Onion: Try shallots, green onions, sweet onions, or pickled onions for a milder or tangier alternative.
- Capers: Replace with chopped green olives for a similar briny taste.
- Cilantro: Try parsley or dill if cilantro isn’t your favorite.
Step-by-step instructions
This salad might look like it took hours to prepare, but it’s actually quick and simple. It’s the kind of dish that feels impressive while keeping things easy and stress-free!
- Cook the Potatoes: Wash the potatoes to remove any dirt, then boil them in salted water until they’re soft. Drain and let them cool. You can peel them if you want, then cut them into small pieces.
- Make the Dressing: Mix all the dressing ingredients in a small bowl until everything is well blended. This will add a zesty touch to the salad.
- Put the Salad Together: In a big bowl, add the potatoes, tuna, and capers. Pour the dressing over the top and gently mix so everything is coated. Add a bit more salt or pepper if needed.
- Serve the Salad: Place the salad in a dish and sprinkle some fresh herbs on top if you like. You can serve it right away or put it in the fridge to chill for a bit before eating.
A full list of ingredients and instructions can be found in the recipe card below.
Variations
- Mediterranean Style: Add cherry tomatoes, sliced cucumbers, and crumbled feta.
- Spicy Kick: Mix a teaspoon of chili flakes or a splash of hot sauce into the dressing.
- Creamy Version: Swap half the olive oil with Greek yogurt for a creamy dressing.
Serving Suggestions
This salad is great on its own, but you can also serve it with toasted bread, alongside grilled vegetables, or as part of a picnic spread.
Tips and Tricks
- Let the potatoes cool slightly before cutting to avoid breaking them apart.
- Don’t skip the lemon zest—it adds a burst of freshness.
- Toss gently to keep the potatoes from turning into mash.
FAQs
Storage
For storing this tuna and potato salad, keep the salad in an airtight container in the fridge. It will stay fresh for up to 3 days. If you have leftovers, make sure to give it a quick stir before serving again, as the dressing may settle.
Related recipes
- Spicy Tuna Onigiri
- Easy Homemade Sweetcorn, Tuna Pizza
- If you have tuna and rice at home
- If you have potatoes and canned tuna at home
- Tuna, caper, and chilli spaghetti
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Tuna Potato Salad
Equipment
Ingredients
For the Salad:
- 2 pounds pink potatoes or baby red and/or gold potatoes
- 7-10 ounces canned tuna in brine or oil drained
- 4 tablespoons capers in brine drained
- 1 red onion medium-sized, cut into julienne strips
For the Lemon Dressing:
- ½ teaspoon dried dill
- ½ teaspoon dried basil
- ¼ teaspoon salt adjust as needed
- ¼ teaspoon pepper
- 4 garlic cloves minced
- 6 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons whole grain mustard
- 1 tablespoon lemon zest from one lemon
- 6 tablespoons lemon juice
- 3 tablespoons fresh cilantro chopped
Instructions
Cook the Potatoes
- Rinse the potatoes thoroughly to remove any dirt.2 pounds pink potatoes or baby red and/or gold potatoes
- Place them in a large pot and cover with salted water, ensuring the water level is about 1-2 inches above the potatoes.
- Bring to a boil and cook for 15-20 minutes, or until a fork easily pierces through them without resistance.
- Once cooked, drain the water and let the potatoes cool until they’re comfortable to handle.
- Peel the potatoes if you prefer (optional) and cut them into bite-sized pieces for easy eating.
Prepare the Dressing
- In a small bowl, whisk together all the dressing ingredients until well combined. This will create a bright and tangy mixture to tie the salad together.½ teaspoon dried dill, ½ teaspoon dried basil, ¼ teaspoon salt, ¼ teaspoon pepper, 4 garlic cloves, 6 tablespoons olive oil, 1 tablespoon white wine vinegar, 2 tablespoons whole grain mustard, 1 tablespoon lemon zest, 3 tablespoons fresh cilantro
Assemble the Salad
- In a large mixing bowl, add the bite-sized potatoes, drained tuna (break it into chunks if needed), onion and capers.7-10 ounces canned tuna in brine or oil, 4 tablespoons capers in brine
- Drizzle the prepared dressing over the top, making sure to coat everything evenly.
- Use a spatula or large spoon to toss the ingredients gently, so the potatoes don’t break apart too much.
- Taste the salad and adjust the seasoning with extra salt or pepper if needed.
Serve
- Transfer the salad to a serving dish for presentation.
- If you want to add a finishing touch, garnish with extra chopped cilantro or a sprinkle of dill.
- Serve immediately or chill in the fridge for about 15-20 minutes if you prefer it cold.
Video
Notes
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Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Give the salad a quick toss before serving again, as the dressing might settle.
-
Make-Ahead Option:
- You can boil the potatoes and prepare the dressing up to 1 day in advance. Store them separately in the fridge and assemble the salad just before serving.
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Serving Suggestions:
- Serve chilled for a refreshing meal or at room temperature for better flavor absorption.
- This salad pairs well with crusty bread or a light soup for a complete meal.
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Ingredient Swaps:
- If you don’t have fresh herbs, dried dill or basil can be used (use about one-third the amount).
- No capers? Try substituting with chopped green olives or pickles for a similar tangy kick.
-
Potato Tip:
- Waxy potatoes (like Yukon Gold or red potatoes) work best because they hold their shape after boiling.
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Dietary Variations:
- For a lighter version, use water-packed tuna instead of oil-packed tuna.
The pink potato, tuna and the delicious lemon dressing is a great salad combination and it made a great lunch, we enjoyed having it.