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.
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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.
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.
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.
Other Salad Recipes You'll Love
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Tuna Potato Salad
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
- 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.
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