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    Home » Salad

    Tuna Potato Salad

    Published: Apr 13, 2025 by Ashley · As an Amazon affiliate, this post may contain affiliate links · Leave a Comment

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    This tuna potato salad is made with mini potatoes, canned tuna and hard boiled eggs tossed in a creamy herb vinaigrette dressing that has just a hint of mayo. Great served as a main or side dish.

    Tuna potato salad in a light green ceramic bowl on a wicker placemat with a jar of fresh herbs alongside.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • How to Make Tuna Potato Salad
    • How to Serve & Store
    • Other Salad Recipes You'll Love
    • Tuna Potato Salad

    Why You'll Love This Recipe

    • This potato salad is the best of both worlds. It's a delicious combination of a tuna, potato and egg salad that's a light but filling dish.
    • The dressing is creamy, but not as mayo-heavy as some other potato salads. It's the perfect balance of tangy and creamy.
    • No peeling required! Using mini potatoes means prep is even easier!

    Ingredient Notes

    Here are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.

    • Mini potatoes - Mini yellow and/or reds, fingerlings or large Yukon gold or baby reds can be used. Mini potatoes can be cut in half, while larger potatoes need to be cut into 1.5 inch pieces. These potatoes have a buttery texture that hold their shape well when cooked.
    • Tuna - Canned albacore or skipjack tuna in water. Solid or chunked is best and you can break it apart into pieces. Make sure to drain it well!
    • Egg - Make your own hard-boiled ahead of time or purchase.
    • Red onion - The best onion to use when eating in its raw form in salads. They have a mild, sweet flavor.
    • Mayonaisse - Gives the vinaigrette its creamy texture. Miracle Whip could be substituted.
    • Olive oil - A good quality extra-virgin olive oil.
    • Dijon mustard - Gives the salad a tangy bite. My favorite mustard in vinaigrettes!
    • Garlic, salt and pepper - To give the dressing a well-rounded depth of flavor.
    • Fresh dill and parsley - Herbs that bring a bright and fresh flavor to the salad. Dried herbs could be used, but smaller amounts will be needed.

    How to Make Tuna Potato Salad

    This salad recipe comes together so quick and easy. Here's how to make it:

    1.Boil the potatoes - Place halved potatoes in large pot and cover with cold water. Bring water to a boil on the stove and cook potatoes until just tender, about 8-10 minutes. Starting potatoes in cold water ensures a more even cook as the water heats up and eventually boils.

    Don't overcook the potatoes! Start poking them with a sharp knife at 8 minutes. Once the knife easily pokes the potato, they are done. Drain them and spread the potatoes onto a sheet pan. This allows them to cool faster and helps them not get mushy.

    Halved cooked potatoes spread on a metal sheet pan.

    2. Make the vinaigrette - My favorite way to make a vinaigrette is in a mason jar. Just add all the ingredients to the jar, screw on the lid and shake vigorously for about a minute until everything is well combined.

    You can also make the dressing in a small bowl and whisk all the ingredients together.

    3. Assemble - Add cooled potatoes, tuna, egg and onion in a large bowl. Drizzle with vinaigrette and mix until well combined.

    Potatoes, tuna, egg and red onion in a bowl drizzled with creamy herb vinaigrette.

    4. Refrigerate - Cover and refrigerate for at least an hour before serving. This allows the salad to chill and the flavors to meld.

    How to Serve & Store

    Serve this potato salad cold as a light, but filling lunch on its own or alongside fresh fruit or a garden salad. You could also serve as a side salad at your next barbecue or potluck.

    For food safety - Do not leave salad out at room temperature for more than 2 hours. That time shortens to an hour if you are serving outside and the temperature is above 90 degrees. Please err on the side of caution with cold deli salads!

    Salad will keep in the refrigerator for 3-5 days. Freezing is not recommended.

    Potato salad mixed in white bowl with a beige silicone spoon with a wooden handle.

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    Tuna potato salad in a light green ceramic bowl on a wicker placemat with a jar of fresh herbs alongside.
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    Tuna Potato Salad

    This tuna potato salad is made with mini potatoes, canned tuna and hard boiled eggs in a creamy herb vinaigrette dressing that has just a hint of mayo. Great served as a main or side dish.
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Salad, Side Dish
    Cuisine: American
    Keyword: tuna potato salad, tuna potato salad with egg
    Servings: 6 servings
    Author: Ashley Leonard

    Ingredients

    • 1.5 pounds mini potatoes halved, about 4 cups
    • 2 - 5 oz. cans tuna drained
    • 3 hard boiled eggs chopped
    • ¼ cup red onion minced

    Creamy Herb Vinaigrette

    • ¼ cup olive oil
    • 2 tbsp. red wine vinegar
    • 2 tbsp. mayo
    • 1 tbsp. Dijon mustard
    • 1 clove garlic minced
    • ½ tsp. salt
    • ¼ tsp. black pepper
    • 1 tbsp. fresh dill chopped
    • 1 tbsp. fresh parsley chopped

    Instructions

    • Slice potatoes in half and place in a pot of cold water. Place on stovetop and bring water to a boil. Cook potatoes until tender, about 8-10 minutes.
      1.5 pounds mini potatoes
    • Drain potatoes and spread them out on a baking sheet to cool evenly for about 15 minutes.
    • Make vinaigrette by combining olive oil, vinegar, mayo, mustard, garlic, salt, pepper, dill and parsley. Whisk dressing until well combined, or place all ingredients in a mason jar, cover and shake vigorously.
      ¼ cup olive oil, 2 tbsp. red wine vinegar, 2 tbsp. mayo, 1 tbsp. Dijon mustard, 1 clove garlic, ½ tsp. salt, ¼ tsp. black pepper, 1 tbsp. fresh dill, 1 tbsp. fresh parsley
    • Place cooled potatoes in a mixing bowl along with tuna, eggs and onion. Add vinaigrette and gently mix until combined.
      2 - 5 oz. cans tuna, 3 hard boiled eggs, ¼ cup red onion
    • Cover and refrigerate for at least 1 hour before serving.

    Notes

    Potatoes - I used mini yellow Yukon gold potatoes. You could also use:
    • Mini baby red potatoes or a combination of mini yellow and red.
    • Large baby red or Yukon gold potatoes cut into 1.5 inch pieces, leaving the skin on.
    • Fingerling potatoes, cut into smaller pieces
    • Be sure to not overcook the potatoes. You want them to just be fork tender, but not mushy. Start checking them with a sharp knife at 8 minutes. 
     
    Tuna - Skipjack or albacore canned in water. Use solid or chunk and break apart into desired pieces. 
     
    Vinegar - White wine or apple cider vinegar can be substituted. 
     
    For Best Results - Refrigerate potato salad for at least an hour to allow the flavors to meld. 
     

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    Welcome to The Darling Apron! I'm a wife, mom, & chai tea latte lover who uses food as her love language. I believe some of life's best moments happen when gathered around the kitchen table. Whether making time-honored family recipes or developing new favorites, I love creating memories through delicious food. I hope this space inspires you to do the same!

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