Herby Potato and Tuna Salad

Top down view of potato tuna salad with eggs, herbs and creamy dressing in blue bowl.

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.

Course Brunch, Lunch

Cuisine gluten free, Low fat

Prep Time 15

Cook Time 20

Cooling time 30

Total Time 1 5

Servings people

Calories 219kcal

Author Monika Dabrowski

Equipment

Medium-sized pot with lid
Small pot with lid
Food processor optional, see Instructions

Ingredients

1⅓ pounds potatoes see *Notes
2 cans tuna approx. 5oz each or less, in brine or oil, drained
3-4 large eggs
½ cup white onion finely diced
½ cup 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

US Customary - Metric

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