Tuna Potato Salad

5 from 5 votes

This tuna potato salad is a fresh, easy-to-make dish with a zesty lemon dressing. Perfect for light lunches, dinners, or meal prep!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Salad

Cuisine: Mediterranean

Servings:

Calories: 418kcal

Author: Claudia

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

US Customary - Metric

Instructions

Cook the Potatoes: Rinse the potatoes thoroughly to remove any dirt. Place them in a large pot and cover with salted water, ensuring the water level is about 1-2 inches above the potatoes.
2 pounds pink potatoes or baby red and/or gold 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

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.
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.
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.
Dietary Variations:
- For a lighter version, use water-packed tuna instead of oil-packed tuna.

Nutrition