This potato tuna salad features tender potatoes, canned tuna, protein-rich eggs, crunchy vegetables and a herby, creamy tartar-style sauce. It's easy to make, satisfying and delicious, perfect for Easter and beyond. If you prepare the ingredients in advance this salad will take minutes to assemble. See my tips in the post.
See also my lemony potato and salmon salad!
This potato tuna salad is a fantastic way of serving canned tuna and a delicious alternative to traditional potato salad, a classic Polish dish I grew up with. While both contain eggs (perfect in most potato salads), this potato salad with tuna is also made with sweet and crunchy vegetables for added complexity. It's hearty and filling, yet still light, simple to make and perfect for sharing.
My tuna potato salad dressing is a tartar-style sauce made with yogurt, a touch of mayo and lots of fresh herbs. This creamy, tangy dressing adds freshness and zest, isn't too calorific and complements all the favours in the salad. You can make it ahead as well as tweak the ingredients to adjust the consistency according to your taste (see my tips at the bottom of the post).
Potato tuna salad ingredients and substitutions
- Potatoes: see below.
- Tuna: see below.
- Eggs.
- Onion: I used sweet tasting white onion, but you can use red onion, instead.
- Radishes: a fantastic salad ingredient, especially suitable in recipes including dill and fish, as in this salad (see also pickled beet salad and sardines on toast).
- Sweetcorn: adds sweetness. I strongly recommend using this ingredient.
- Pickled cornichons/gherkins: you can use dill pickles instead (but halve the amount as they tend to be bigger than cornichons).
- Dressing ingredients: yogurt, mayonnaise, pickled cornichons (including brine), capers, chives and dill. If you don't have capers or aren't a fan, use more cornichons.
What potatoes to use
The best potatoes to use in this potato and canned tuna salad are waxy varieties, which hold their shape in cooking. These can be either fingerling, new, baby or red potatoes or another variety available where you are.
What tuna to use
To make this hearty tuna potato salad you can use your favourite canned tuna. Both tuna chunks and steaks are suitable, whether in brine, spring water or oil. Bear in mind, however, that tuna in oil will have a higher fat content (even after draining). If your canned tuna is quite salty or has a strong 'fishy' taste you can rinse it briefly under cold water (don't forget to get rid of excess moisture).
TIP: If it says 'do not drain' on your tuna can reserve the juices to use in another recipe (such as tuna bake).
Step-by-step recipe instructions
1. Boil potatoes: Place the potatoes in a pot, add cold water, about ½ teaspoon of salt, cover and bring to the boil, then lower the heat and simmer until tender (make sure you don't overcook them). Drain and set aside to cool completely before assembling the salad.
TIP: Small potatoes can be boiled whole, but larger ones should be halved or quartered before boiling. You don't need to peel them.
2. Boil eggs: Place the eggs in a small pot, add cold water, cover and bring to the boil. Turn off the heat and set aside for 5-6 minutes (do not remove the lid) then drain and plunge the eggs into icy water for about 2 minutes. Drain, peel and set aside.
TIP: This is how I like to cook hard-boiled eggs, but you can use another method, if desired. Be careful not to cook them too long.
3. Make dressing: To the small bowl of a food processor add the dressing ingredients and pulse until thoroughly combined (the mixture shouldn't be perfectly smooth). Set aside.
TIP: You can chop the ingredients very finely, instead of using a food processor, then combine with the yogurt and mayo.
4. Assemble salad: Halve or quarter the potatoes (or leave whole if they are very small) and place in a large bowl. Add the rest of the salad ingredients (including the tuna) and season with salt and pepper. Pour over the dressing and serve.
TIP: I halved the eggs and arranged on top of the salad, but you can chop them up and add along with the other ingredients, instead.
What to use for garnish
Garnish is important as it not only enhances the appearance of a salad but also adds flavour. I garnished my potato tuna salad with chives and dill as well as cress, but you can use any microgreens, red pepper flakes or a little paprika for colour. The more colour the better!
Serving suggestions
This zesty potato and tuna salad makes a great addition to an Easter brunch, perfect served alongside deviled eggs, egg muffins, other salads, such as egg or beet salad, as well as roasted vegetables, especially asparagus. This dish can also be enjoyed on its own as a satisfying meal anytime.
Variations
This herby tuna potato salad is customizable and you can add the following optional ingredients:
- Green beans or asparagus.
- A tablespoon of horseradish sauce (or horseradish mayo) into the dressing for added heat.
- More herbs, including tarragon and parsley.
What to make ahead
- Potatoes: you can prepare them the night before and once cooled, cover and refrigerate.
- Eggs: these can be prepared up to 2 days in advance and kept in the fridge. Peel when you are ready to make the recipe.
- Dressing: many salad sauces can be prepared several days in advance, but because this potato tuna salad dressing contains fresh herbs, I recommend making it the night before (for maximum freshness). Keep it covered and refrigerated.
Top tips
- Use waxy potatoes, such as fingerling, new, baby potatoes or other salad potato varieties.
- Make the dressing and prepare the other salad ingredients while you are waiting for the potatoes and eggs to boil/cool.
- You can adjust the consistency of the dressing by either adding more brine (for a thinner sauce) or omitting it altogether. A thicker sauce might work better if you prefer to stir all the ingredients together (rather than pour the sauce over the top, as I have done).
- Best served once assembled. Leftover salad with potatoes and tuna makes a great lunchbox idea (if used the following day).
- Not suitable for freezing.
Related recipes to try next
- Polish Beet and Potato Salad
- Tuna Spread Recipe
- Russian Olivier Potato Salad
- Potato Salad Deviled Eggs
See also these other easy, delicious salad recipes!
Recipe
Herby Potato and Tuna Salad
Equipment
- Medium-sized pot with lid
- Small pot with lid
- Food processor optional, see Instructions
Ingredients
- 1⅓ pounds (600 g) potatoes see *Notes
- 2 cans tuna approx. 5oz each or less, in brine or oil, drained
- 3-4 large eggs
- ½ cup (100 g) white onion finely diced
- ½ cup (100 g) sweetcorn
- 6-7 radishes finely diced
- 4 pickled cornichons gherkins or 2 dill pickled, chopped
- Sea salt and pepper to taste
For the dressing
- 5 tablespoons natural yogurt
- 3 tablespoons mayonnaise regular or reduced fat
- 4 pickled cornichons chopped, plus 1tbsp brine
- 2 tablespoons capers
- 2 tablespoons dill and chives EACH, finely chopped, plus more for garnish
Instructions
- Boil potatoes: Place the potatoes in a pot, add cold water, about ½ teaspoon of salt, cover and bring to the boil, then lower the heat and simmer until tender (make sure you don't overcook them). Drain and set aside to cool completely before assembling the salad.TIP: Small potatoes can be boiled whole, but larger ones should be halved or quartered before boiling. You don’t need to peel them.
- Boil eggs: Place the eggs in a small pot, add cold water, cover and bring to the boil. Turn off the heat and set aside for 5-6 minutes (do not remove the lid) then drain and plunge the eggs into icy water for about 2 minutes. Drain, peel and set aside.TIP: This is how I like to cook hard-boiled eggs, but you can use another method, if desired. Be careful not to cook them too long.
- Make dressing: To the small bowl of a food processor add the dressing ingredients and pulse until thoroughly combined (the mixture shouldn't be perfectly smooth). Set aside.TIP: You can chop the ingredients very finely, instead of using a food processor, then combine with the yogurt and mayo.
- Assemble salad: Halve or quarter the potatoes (or leave whole if they are very small) and place in a large bowl. Add the rest of the salad ingredients (including the tuna) and season with salt and pepper. Pour over the dressing and serve.TIP: I halved the eggs and arranged on top of the salad, but you can chop them up and add along with the other ingredients, instead.
Notes
- *Use waxy potatoes, such as fingerling, new, baby potatoes or other salad potato varieties.
- Make the dressing and prepare the other salad ingredients while you are waiting for the potatoes and eggs to boil/cool.
- You can adjust the consistency of the dressing by either adding more brine (for a thinner sauce) or omitting it altogether. A thicker sauce might work better if you prefer to stir all the ingredients together (rather than pour the sauce over the top, as I have done).
- Best served once assembled. Leftover salad with potatoes and tuna makes a great lunchbox idea (if used the following day).
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this potato and tuna salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
Follow me on Facebook, Pinterest and Instagram for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!
Leave a Reply