Tuna and Potato Salad

This Tuna and Potato Salad is a fresh, simple dish that combines flaky tuna, tender new potatoes, crisp vegetables, and a zesty lemon-parsley dressing. It’s perfect as a light lunch, side dish, or easy dinner, and it can be served warm or cold depending on your mood.

Why You’ll Love This Recipe

• Fresh and flavorful: A vibrant mix of vegetables, herbs, and citrus makes every bite refreshing.

• Nutrient-packed: Rich in protein, fiber, and healthy carbs.

• Easy to prepare: Minimal ingredients, no complicated steps.

• Great for meal prep: Can be made ahead and served chilled.

• Customizable: Vegetarian version available with feta cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• new potatoes

• lemon juice

• garlic

• fresh parsley

• red onion

• canned tuna in spring water

• cherry tomatoes

• cucumber

• black pepper

• basil leaves (optional, for garnish)

Directions

1. Cook the potatoes: Place scrubbed new potatoes in a pot of gently boiling water. Cook for about 20 minutes, or until tender.

2. Make the dressing: While the potatoes are cooking, mix the lemon juice, crushed garlic, and chopped parsley in a large salad bowl. Add the chopped red onion and let it marinate.

3. Combine warm potatoes with dressing: Once the potatoes are cooked, drain them and add them to the bowl while still warm. Toss gently so they absorb the flavor of the dressing as they cool.

4. Add remaining ingredients: Once the potatoes are cool, gently stir in the drained tuna, halved cherry tomatoes, and chopped cucumber.

5. Season and serve: Add a pinch of ground black pepper. Garnish with fresh basil leaves if desired. Serve immediately or chill for later.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Vegetarian: Replace the tuna with 100g reduced-fat feta cheese cut into chunks.

• Add-ins: Try including black olives, capers, or arugula for an extra flavor boost.

• Dressing twist: Swap lemon juice for balsamic vinegar or add a teaspoon of Dijon mustard for a tangier profile.

Storage/Reheating

Storage: Keep the salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days.

Reheating: Best served cold or at room temperature. If you prefer it warm, gently heat the potatoes before adding the tuna and vegetables (only if not previously mixed).

FAQs

Can I make this salad ahead of time?

Yes, it’s a great make-ahead meal. Prepare and chill it for up to 3 days.

Is this recipe suitable for a lunchbox?

Absolutely. It’s portable and tastes great cold, making it perfect for packed lunches.

Can I use another type of potato?

Yes. Baby potatoes, fingerlings, or waxy potatoes like Yukon Gold work well.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use tuna in oil instead of spring water?

You can, but it will change the flavor and increase the fat content. Drain it well before using.

What herbs can I substitute for parsley?

Fresh dill, basil, or chives make great alternatives.

Can I freeze this salad?

Freezing is not recommended due to the texture change in the potatoes and fresh veggies.

What protein alternatives can I use?

Besides feta for a vegetarian version, you can use grilled chicken, chickpeas, or boiled eggs.

Can I add a leafy green base?

Yes, serve it over arugula, spinach, or mixed greens for extra nutrients.

How do I prevent the potatoes from falling apart?

Cook just until tender and toss gently to keep the chunks intact.

Conclusion

This Tuna and Potato Salad is a satisfying, healthy, and easy-to-make dish that delivers both comfort and freshness. It’s perfect for busy days, casual gatherings, or meal prep. Whether served warm or cold, it’s a versatile recipe that never disappoints.