Quick Tuna Potato Salad Recipe

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I’ve always had a soft spot for potato salad at summer picnics and backyard gatherings. But sometimes, the same old recipe needs a fresh spin. That’s when I started adding tuna to my potato salad, and it quickly became a family favorite. It’s the perfect mix of creamy potatoes and flaky tuna that turns a simple side dish into a filling meal.

What I love most about this tuna potato salad is how easy it is to throw together. I usually make it the night before, which gives all the flavors time to come together in the fridge. Plus, it’s one of those dishes that actually tastes better the next day. When lunch rolls around, I just grab it and go – no extra prep needed.

Whether you’re packing lunch for work, planning a picnic, or just want something quick and filling, this recipe has got you covered. It’s budget-friendly, too, which is always a bonus in my book.

What Kind of Tuna Should I Use?

For this potato salad, you’ve got several good tuna options to choose from. Chunk light tuna works great and is budget-friendly, while solid white albacore has a milder flavor and meatier texture. Whether you pick tuna packed in water or oil is really up to you – water-packed has fewer calories, while oil-packed can be richer and more flavorful (just drain it first if you want to control the oil in your salad). If you’re feeling fancy, you could even use Italian tuna packed in olive oil, which tends to be a bit pricier but has an amazing taste. Just make sure to drain your tuna well before adding it to the salad, and break it into chunks that are big enough to stand up to the potatoes but small enough to get a bit in every bite.

Options for Substitutions

This potato salad recipe is pretty flexible and you can make several easy swaps if needed:

• Potatoes: Any waxy potato variety works well here – try fingerling potatoes, white potatoes, or even regular Yukon golds. Just avoid russet potatoes as they can get too mushy.
• Tuna: You can use any canned tuna you prefer – chunk light, solid white, or even swap it for canned salmon or chicken if you’re not a tuna fan.
• Red onion: Sweet onion or shallots make good substitutes. If you’re not big on raw onion, try soaking your sliced onions in cold water for 10 minutes to mellow their bite.
• Dried herbs: Fresh dill and basil work great too – just use about 1.5 teaspoons each since fresh herbs are less concentrated than dried ones.
• Capers: If you’re not a fan of capers, try chopped green or black olives for that salty punch, or leave them out completely.
• Cilantro: Not everyone loves cilantro – feel free to use parsley, chives, or a mix of fresh herbs instead.
• Grainy mustard: Dijon mustard works just as well, or use regular yellow mustard in a pinch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them around the 12-minute mark of boiling to prevent them from turning mushy. Another common error is adding the dressing while the potatoes are still hot, which will cause them to break apart and become mealy; instead, let them cool to room temperature first, then toss them with the olive oil so they can absorb all those good flavors. To keep your tuna from becoming too dry or flaky, drain it gently and fold it in last with a light hand – aggressive mixing will break up the chunks and make your salad lose its appealing texture. For the best flavor development, try making this salad at least 2 hours before serving (or even the day before) and keep it refrigerated, which allows all the herbs and seasonings to properly meld together.

What to Serve With Tuna Potato Salad?

This hearty tuna potato salad works great as a main dish for lunch, but you can definitely dress it up for dinner too! I like to serve it with some crispy butter lettuce or arugula on the side – the peppery greens are a nice contrast to the creamy potatoes and tuna. For a complete meal, add some sliced cucumbers, cherry tomatoes, or steamed green beans on the side. If you’re feeding a crowd, try serving it alongside some crusty bread or dinner rolls to soak up all those tasty olive oil and mustard flavors.

Storage Instructions

Keep Fresh: Pop your tuna potato salad in an airtight container and keep it in the fridge for up to 3 days. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving to redistribute the dressing.

Make Ahead: This salad is perfect for meal prep! You can make it a day before your gathering – just hold off on adding the fresh cilantro until right before serving to keep it looking fresh and bright. The potatoes will soak up more of the tasty dressing overnight, making it even more flavorful.

Food Safety Tip: Since this salad contains tuna, don’t let it sit out at room temperature for more than 2 hours. If you’re serving it at a picnic or outdoor event, keep it in a cooler with ice packs to maintain food safety.

Preparation Time	10-15 minutes
Cooking Time	10-14 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

• 2 pounds small red potatoes (or baby dutch gold potatoes)
• 7-10 ounces canned tuna in water or oil
• 1/4 red onion, thinly sliced
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 cloves garlic, finely minced
• 3 tablespoons olive oil
• 1 1/2 tablespoons grainy mustard
• 3 tablespoons capers in brine
• 1 tablespoon lemon zest (from one lemon)
• 3 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh cilantro

Step 1: Prepare and Boil the Potatoes

In a large pot (4-6 quarts), bring water to a boil.

While waiting for the water to boil, wash the potatoes thoroughly to remove any dirt.

Slice the potatoes in half so they are bite-sized and set them aside until the water is boiling.

Once boiling, add the potatoes to the pot with a heavy pinch of salt.

Boil the potatoes for 10-14 minutes or until they are tender enough to pierce easily with a fork.

Step 2: Cool the Potatoes

After the potatoes are cooked to tenderness, let them cool for a few minutes.

Briefly rinse them with cold water to ensure they are fully cooled and to stop the cooking process.

This will also help in maintaining their texture.

Step 3: Drain and Prepare the Tuna

While the potatoes are cooling, drain and rinse the tuna.

Place the tuna in a mesh colander and drain all the canning liquid.

Give it a quick rinse and then press it lightly to remove any excess moisture.

This will ensure your salad doesn’t become soggy.

Step 4: Prepare the Lemon Dressing

While you’re preparing other ingredients, you can also whisk together your lemon dressing in a bowl.

Use a whisk to combine all the ingredients until the dressing is smooth and emulsified.

This will add delicious flavor to your salad.

Step 5: Combine Ingredients and Serve

In a large serving bowl, combine the cooled potatoes, drained tuna, and the prepared lemon dressing.

Gently mix all the ingredients together until well combined, ensuring not to mash the potatoes or break up the tuna too much.

Serve and enjoy your refreshing and tasty potato and tuna salad!