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.
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.1/4 cup olive oil, 2 tbsp. red wine vinegar, 2 tbsp. mayo, 1 tbsp. Dijon mustard, 1 clove garlic, 1/2 tsp. salt, 1/4 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, 1/4 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.
