Tuna Potato Salad

Tuna and egg potato salad served in a bowl with two spoons.

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.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings main course servings

Calories 636kcal

Author Slow The Cook Down

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.

Nutrition