Tuna Potato Salad

If you have tuna and potatoes at home, this potato 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! Perfect for quick lunches or light dinners.

If you’re looking for easy and delicious recipes to try, here are some reader favourites that are worth checking out!
Start with apple cake with more apples than dough—a light yet satisfying dessert. For a savoury twist, try an easy canned tuna and potato recipe, a quick and budget-friendly meal. Craving something creamy? The creamy spinach and pepper chicken recipe is rich and full of flavour.

For a healthy breakfast, try the low-calorie cabbage frittata, packed with veggies and perfect for a nutritious start. Need something with more protein? Oil-free high-protein mayo is a great addition to any meal or snack.

If you love fruit-based treats, baked pears with gorgonzola combine sweet and savoury perfectly. Looking for something hearty? The potato frittata recipe is easy to make and incredibly satisfying.

For something light yet tasty, try easy yoghurt cake—perfect for any occasion. If you’re in the mood for a cosy dinner, the turkey mince noodles recipe will definitely hit the spot. And for a fun, light appetizer, simple turkey wontons are a great choice.

💭 Expert Tips

• Boil the potatoes whole with the skin on to keep them from getting mushy.
• 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.

❣️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

See the recipe card for full information on ingredients and quantities.

♻️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 favourite.

📖  How to make Tuna Potato Salad

This salad might look like it took hours to prepare, but it’s quick and simple. It’s the kind of dish that feels impressive while keeping things easy and stress-free!

Step 1: 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.

Step 2: 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.

📋Variations

• Mediterranean Style: Add cherry tomatoes, sliced cucumbers, and crumbled feta.
• Spicy Kick: Mix a teaspoon of chilli flakes or a splash of hot sauce into the dressing.
• Creamy Version: Swap half the olive oil with Greek yoghurt 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.

❓Tuna Potato Salad 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.

More Tuna Recipes

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.

Tuna Potato Salad

Claudia Ciorteanu

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

5 from 6 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved Recipe!

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Salad

Cuisine Mediterranean

Servings 4

Calories 418 kcal

Equipment

• ▢
  Large pot
• ▢
  Mixing Bowls

Ingredients

 

US CustomaryMetric

 

1x2x3x

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. 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

Calories: 418kcalCarbohydrates: 42gProtein: 15gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 18mgSodium: 602mgPotassium: 1224mgFiber: 5gSugar: 5gVitamin A: 93IUVitamin C: 34mgCalcium: 61mgIron: 3mg

Tried this recipe?Let us know how it was!