Description
This Potato Salad with Tuna and Fresh Eggs is a hearty, flavorful dish perfect for a light lunch or as a side for dinner. Creamy potatoes, tender tuna, and boiled eggs come together in a satisfying combination, while fresh herbs and a tangy dressing bring it all together. It’s a simple, yet delicious meal that’s perfect for picnics, barbecues, or weeknight dinners!
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 can (5 oz) tuna in oil or water, drained
- 2 large eggs
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 tablespoon Dijon mustard
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1/2 teaspoon dried dill or fresh dill (for garnish)
Instructions
- Cook the Potatoes and Eggs:
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until tender but firm. Drain and set aside to cool.
- In the same pot, gently add the eggs and cook for 10 minutes to hard boil them. Once done, cool the eggs under cold running water, peel, and chop into small pieces.
- Prepare the Salad:
- In a large bowl, combine the cooled potatoes, chopped tuna, red onion, celery, and hard-boiled eggs.
- Make the Dressing:
- In a small bowl, whisk together the Dijon mustard, mayonnaise, olive oil, lemon juice, salt, and pepper until smooth and creamy. Adjust the seasoning to taste.
- Combine:
- Pour the dressing over the potato mixture and toss gently to combine. Make sure everything is coated evenly with the dressing.
- Serve:
- Garnish with fresh parsley and a sprinkle of dill (if desired). Serve immediately, or refrigerate for 30 minutes to let the flavors meld together.
Notes
- You can use Greek yogurt instead of mayonnaise for a lighter version of the dressing.
- Add some crunchy vegetables like cucumber or bell pepper to the salad for extra texture.
- For extra flavor, consider adding a teaspoon of capers or olives.
- This salad can be made in advance and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Chilling
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3 g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 185mg