Name: Tuna and Potato Salad Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Cuisine: Mediterranean
Ingredients: 2 pounds (907 g) baby (or other waxy) potatoes, scrubbed with water; 2 five-ounce (142 g) cans of tuna, drained (preferably tuna packed in oil); 1/2 medium red onion (113 g), thinly sliced; 1/2 cup (18 g) chopped fresh cilantro or parsley (or other leafy fresh herb); 2 tablespoons (30 g) capers (optional); 1 clove garlic, minced; 1/3 cup (79 ml) extra-virgin olive oil; 2 tablespoons (30 ml) lemon juice; 2 tablespoons (32 g) grainy mustard; 1/2 teaspoon dried oregano; 1/2 teaspoon fine-grain salt, plus salt for cooking water

Jump to Recipe· 3.9 from 55 reviews

If you are looking for a refreshingly bright and satisfying dish that brings together tender baby potatoes and flaky tuna in a delightful medley, this Tuna and Potato Salad Recipe is an absolute must-try. It’s a perfect blend of creamy textures, zesty lemon, with a hint of mustard and herbs that turns simple pantry ingredients into a hearty yet light meal everyone will love. Whether served warm or chilled, it’s a versatile salad that embodies comfort and freshness in every bite.

Ingredients You’ll Need

A white bowl filled with a mix of small red and yellow baby potatoes sits on the right side of a white marbled surface. Above it, a small glass jar contains red wine vinegar with a deep red liquid inside. Next to it, another small glass jar is filled with bright golden extra-virgin olive oil. Below, a wooden tray holds various items: in the middle, a small wooden bowl with fresh green cilantro or parsley leaves; to its left, a small white bowl with two garlic cloves; nearby a whole red onion with a shiny, slightly rough skin; a bright yellow lemon with a smooth surface; and a small white bowl with grainy mustard. At the bottom of the tray, a white bowl of green capers and another small bowl with coarse salt are seen. To the left of the olive oil jar, a small white bowl contains dried oregano with a light brown color. Two metal cans of tuna lay on the bottom right of the tray. The whole setup is on a clean white marbled background. photo taken with an iphone --ar 4:5 --v 7

This Tuna and Potato Salad Recipe shines because of its simple, staple ingredients—each carefully chosen to build layers of texture and flavor. From the creamy waxy potatoes to the bursts of citrus and herbal brightness, every element plays a vital role in this vibrant salad.

Baby potatoes (2 pounds): Waxy potatoes hold their shape perfectly and provide a tender, creamy base.
Canned tuna (2 cans, 5 ounces each): Use tuna packed in oil for richer flavor and a flaky texture.
Red onion (1/2 medium): Thinly sliced for a gentle crunch and a mild, slightly sweet bite.
Fresh cilantro or parsley (1/2 cup): Adds a fresh, herbaceous brightness that lifts the salad.
Capers (2 tablespoons, optional): Introduce a tangy punch that complements the mustard and lemon.
Extra-virgin olive oil (1/3 cup): The dressing’s velvety base, it enriches without overpowering.
Lemon juice (2 tablespoons): Delivers the essential citrus zing that brightens the whole dish.
Grainy mustard (2 tablespoons): Offers a textured, spicy note that balances creamy potatoes and tuna.
Garlic (1 clove, minced): Brings a subtle warmth and savoriness to the dressing.
Dried oregano (1/2 teaspoon): Adds an earthy, aromatic undertone that rounds out the flavors.
Salt (1/2 teaspoon plus for cooking water): Enhances and brings all ingredients together perfectly.

How to Make Tuna and Potato Salad Recipe

Step 1: Cook the Potatoes

Begin by washing your baby potatoes thoroughly. Cut each into halves or quarters depending on size—ensuring bite-sized pieces that cook evenly. Place them in a large saucepan, fill with cold water to cover by about an inch, then add a generous amount of salt. Bring to a gentle boil and cook for 8 to 9 minutes or until fork-tender. This cooking method ensures potatoes are soft but still hold their shape, giving your salad a wonderful creaminess without falling apart.

Step 2: Cool and Drain the Potatoes

Once cooked, drain the potatoes and quickly rinse with cold water to stop the cooking process. This step cools them down just enough so they stay warm but are easy to handle and won’t continue to overcook. Well-drained warm potatoes allow the dressing to soak in beautifully, melding the flavors effortlessly.

Step 3: Prep the Vegetables and Dressing

While the potatoes cook, thinly slice your red onion and chop the fresh herbs like cilantro or parsley. Mince the garlic finely—this is the heart of your dressing along with extra-virgin olive oil, lemon juice, grainy mustard, dried oregano, and salt. Give these ingredients a good whisk in a large bowl until combined, creating a vibrant dressing that is bright, savory, and a touch tangy.

Step 4: Assemble the Salad

Add the warm potatoes, drained tuna, sliced red onion, chopped herbs, and optional capers into the bowl with your dressing. Gently fold everything together, taking care not to mash the potatoes too much. Taste and adjust salt if needed. This salad can be served immediately while still warm, or at room temperature, allowing the flavors to marry even more beautifully. Chilling it enhances the refreshing quality for warmer days.

How to Serve Tuna and Potato Salad Recipe

A white bowl set on a white marbled surface holds a layered potato salad. The bottom layer is made up of halved small potatoes in both red and yellow skins, creating a mix of reddish and soft yellow colors with a smooth texture. On top of the potatoes, there is a sprinkling of green capers scattered in small clusters. Shredded pinkish tuna flakes are placed in the center. Bright green chopped fresh parsley covers one section. Thin slices of crisp purple-red onions fill another section, their translucent layers curling slightly. The ingredients are arranged mostly side by side without mixing, showing clear separation of colors and textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra fresh herbs like parsley or cilantro on top for a burst of color and herbal aroma. A few whole capers or lemon zest curls also make beautiful garnish touches that add a pop of flavor and visual interest.

Side Dishes

This Tuna and Potato Salad Recipe makes a fantastic stand-alone meal but pairs wonderfully with crusty bread, roasted vegetables, or a crisp green salad for a well-rounded lunch or light dinner. It’s a perfect picnic or potluck dish thanks to its hearty yet fresh composition.

Creative Ways to Present

For a fun presentation, try serving the salad in individual lettuce cups or hollowed-out tomatoes. Layering it atop toasted baguette slices as an open-faced tartine is also a delicious way to elevate the dish for entertaining.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator. Because the flavors deepen over time, it tastes even better the next day. Consume within 2 days for optimal freshness and safety.

Freezing

Freezing is not recommended for this salad because the texture of potatoes and leafy fresh herbs will deteriorate upon thawing, resulting in a mushy and less vibrant dish.

Reheating

If you prefer warm salad, gently reheat portions in the microwave or a skillet just until warmed through. Avoid overheating as it can dry out the tuna and make the potatoes too soft.

FAQs

Can I use other types of potatoes?

Yes! Waxy potatoes like baby potatoes are preferred for their firm texture, but fingerlings or small Yukon Golds also work great. Avoid starchy varieties like Russets as they tend to fall apart.

Is canned tuna packed in water okay?

Tuna packed in oil is recommended because it adds richness to the salad, but water-packed tuna can be used if you prefer a lighter version; just drain it well and consider adding a bit more olive oil to compensate.

Can I add other vegetables to this salad?

Absolutely! Diced cucumber, cherry tomatoes, or even blanched green beans add freshness and crunch. Just keep in mind the balance of flavors so the dish doesn’t become too heavy.

How long does this salad keep in the fridge?

Properly stored in an airtight container, it stays fresh for 1 to 2 days. Longer storage may compromise the texture and flavor, especially with fresh herbs involved.

Is this salad suitable for meal prep?

This Tuna and Potato Salad Recipe is perfect for meal prep because it holds up nicely and tastes great cold or room temperature, making it a convenient and delicious option for lunches or quick dinners.

Final Thoughts

This Tuna and Potato Salad Recipe is one of those rare dishes that feels both comforting and light, simple yet packed with flavor. It’s easy to prepare, relies on humble ingredients, and offers endless options for customization, making it a genuine crowd-pleaser. I truly encourage you to give it a try—you’ll likely find it becoming a beloved staple in your kitchen rotation just like it is in mine!