This Tuna Potato Salad is a perfectly balanced and flavorful salad for a cold lunch or picnic. It has no mayo, but a light and tangy herby salad dressing infused with dill and lemon juice which coats the tender baby potatoes, canned tuna, blanched green beans and hard-boiled eggs.
Whether you're looking for a healthier alternative to traditional potato salad or simply want to switch things up, this is a perfect choice.
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This No-Mayo Tuna Potato Salad is a super easy and delicious meal that can be made ahead of time. It's a great option for a weeknight dinner, a healthy lunch, or, served as a side dish. It's perfect for the warmer weather and a fantastic addition to picnics, cookouts, BBQs, and potlucks.
It's one of my husband's favorite recipes, and it's actually a twist on my Trout Potato Salad with Chorizo. The addition of canned tuna adds a different texture and flavor, making it a unique and tasty dish.
Make sure to check my Buffalo Tuna Salad and this Air Fryer Tuna Steak too!
Why you will love this recipe!
- Quick and Easy: It takes less than 30 minutes to make this salad from start to finish and there is minimal cooking and chopping involved.
- Healthy: There is no mayo in this tuna potato salad, making it healthier but no less delicious!
- Versatile: It can be served as quick lunch, a side dish, or a quick dinner. It's perfect at any time of the day.
- Dietary Info: This salad is gluten-free, and dairy-free and it has a perfect amount of protein, vegetables, and carbs.
Ingredients
- Potatoes: Baby potatoes are the best choice for this salad, because you can simply cut them in half, making the process much quicker. Any other variety of waxy potatoes would also work well.
- Tuna: Solid white albacore tuna has a meatier texture than flaked tuna, so that's my go-to choice to use in salads. You can also use tuna in oil to get an extra rich flavor.
- Eggs: I love to add hard boiled eggs to my potato salads for extra protein and texture.
- Green Beans: I used canned green beans but fresh or frozen green beans would also work great, just take into consideration the extra cooking time.
- Dill: Fresh dill tastes delicious with tuna. You can also use other fresh herbs like parsley, or chives.
- Onion: I used finely diced red onion but if you prefer a milder option, you can use white onion or shallot.
How to make Tuna Potato Salad
Be sure to scroll down for the full recipe!
- Whisk together all the ingredients to make the dressing (photo 1).
- Boil the eggs and halved baby potatoes (photo 2).
- Add all the salad ingredients together in a large bowl (photo 3).
- Add the dressing and mix it all together (photo 4).
Recipe Variations
You can make different variations of this salad, for example by using different vegetables, like broccoli, asparagus, sweet potatoes, peas, or kale.
If you're not a fan of tuna, you can also use canned salmon, canned mackerel, or trout for a change.
It's possible to substitute the raw egg yolks in the dressing with mayo, or sour cream to still keep the creamy texture. Otherwise, you can skip them altogether and make a simple vinaigrette.
Frequently Asked Questions
Either. It can be served warm as soon as you make it, or at room temperature, but cold the next day is delicious as well, as it gives the flavors time to develop fully.
No, it's not necessary. Baby potatoes have thin skins, so it's enough to just clean them & cut them in half. But if you use a different type of potatoes or if they started to sprout, you can peel them before cutting them.
Making the right dressing is crucial to get the perfect creamy result. The egg yolks, oil, and mustard will emulsify to get a delicious creamy dressing.
Serving Suggestions
This Tuna Potato Salad can be served either as a full meal on its own, or as a side dish for example with Maple BBQ Ribs, Pulled Pork Sliders, or Pesto Burgers.
Make Ahead and Storage
You can store it in a closed container or in a bowl covered with plastic wrap in the fridge. It will stay fresh for about four days. I do not recommend freezing it.
Recipe Notes and Tips
- Before combining it with the other ingredients, make sure to fully drain the canned tuna and green beans.
- The red onion can be replaced with white or green onions for a milder flavor, chives will also work great.
- Add the dressing to the potatoes when they are still warm, to fully absorb the flavors.
- You can either serve it warm, at room-temperature, or cold from the fridge.
For a refreshing cold lunch or picnic, the Tuna Potato Salad provides a perfect balance of flavor. In a matter of minutes, this recipe can be effortlessly prepared end enjoyed at any time of the day.
More Salad Recipes
- BLT Chicken Avocado Salad
- Steak Salad with Blue Cheese Dressing
- Grilled Lemon and Herb Chicken Salad
- Brown Rice Salad
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Tuna Potato Salad
Ingredients
For the dressing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 egg yolks
- ⅓ cup apple cider vinegar
- ⅓ cup extra virgin olive oil
- 1 tablespoon dried Italian herbs
- 2 tablespoons sugar
- 1 tablespoon dijon mustard
- juice of 1 lemon
For the salad
- 1½ pounds baby potatoes (700g)
- 4 eggs
- 1 can cut green beans (or use fresh)
- 2 cans solid white albacore tuna in oil (drained)
- ¼ cup chopped fresh dill (4 tablespoons)
- 1 red onion (finely diced)
Instructions
- Make the dressing by whisking together all of the ingredients til combined. Set to one side.
- Cut the baby potatoes in half and add to a large pot of cold salted water. Bring the water to a boil and cook for 10 minutes til the potatoes are fork tender, but firm. Drain and set to one side.
- Hard boil the eggs and place in iced water to cool. Once cool enough to handle, peel the eggs and roughly chop.
- Place the cooked potatoes, eggs, drained canned green beans, drained canned tuna, diced onion and chopped dill into a large bowl.
- Pour over the dressing and toss to combine.
- For best results, let the potato salad sit for at least 30 minutes to let the flavors develop.
Notes
- Before combining it with the other ingredients, make sure to fully drain the canned tuna and green beans.
- The red onion can be replaced with white or green onions for a milder flavor, chives will also work great.
- Add the dressing to the potatoes when they are still warm, to fully absorb the flavors.
- You can either serve it warm, at room-temperature, or cold from the fridge.
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