This potato tuna salad recipe takes me back to cozy moments from my childhood simple, comforting, and always made with love. My dad owned a small-town convenience store, and food was always the heart of our home. Years later, fresh out of culinary school, I stood in my backyard craving something quick, healthy, and bold. I grabbed tuna, potatoes, and a few pantry staples and this salad was born.
What I love about this dish is how simple it is. Buttery potatoes, protein-packed tuna, and a tangy lemon-mustard dressing come together in just 20 minutes. It’s vibrant, delicious, and ideal for quick weekday meals or laid-back weekend get-togethers.
Whether you need a light lunch or a side dish that stands out, this Potato Tuna Salad Recipe hits every note bright, satisfying, and effortless.
Table of Contents
Why This Potato Tuna Salad Recipe Is a Must-Try
The Comfort of Real Food in Every Bite
There’s something comforting about a dish that feels both hearty and light. This potato tuna salad recipe does exactly that. It combines tender, buttery potatoes with savory tuna, all tossed in a bright, tangy mustard-lemon dressing that brings it to life. It’s not just a side it’s a meal that satisfies without feeling heavy.
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Potato Tuna Salad Recipe
- Total Time: 15 minutes
Description
Delicious Tuna Potato Salad with a light, tangy dressing. Buttery potatoes and tuna in every bite. Ready in 20 minutes!
Ingredients
- 2 lbs baby red potatoes , and/or baby dutch gold potatoes
- 7–10 oz canned tuna in water or oil, *see notes
- ¼ red onion, sliced thin
Lemon Dressing
- ½ tsp dried dill
- ½ tsp dried basil
- ¼ tsp salt, more as needed
- ¼ tsp pepper
- 2 garlic cloves, minced
- 3 Tbsp olive oil
- 1½ Tbsp whole grain mustard , *see notes
- 3 Tbsp capers in brine
- 1 Tbsp lemon zest, about one lemon
- 3 Tbsp lemon juice
- 3 Tbsp fresh cilantro, chopped
Instructions
- In a large pot (4-6 quarts) bring water to a boil. While bringing water to a boil, wash the potatoes. Slice the potatoes in half so they are bite sized, set aside until water is boiling. Next prepare the lemon dressing in a bowl with a whisk.
- Add to the water with a heavy pinch of salt. Boil for 10-14 minutes or until they are tender enough to pierce with a fork. Let the potatoes cool. Once they are cooled, rinse with cold water (briefly) just to ensure the heat is out of them.
- Drain, rinse and drain all water from tuna. I add tuna to a mesh colander and drain the can water, I then give it a little rinse and then press it lightly to drain any excess liquid.
- In a large serving bowl, add potatoes, tuna and lemon dressing. Gently mix it all together and enjoy!
Notes
- *I use one pound baby red potatoes and one pound dutch gold but you can use either and/or fingerling.
- *I use albacore in water. Skip jack, canned salmon or canned chicken will also work.
- *dijon mustard or mayo will also work great.
- This dish will keep in the fridge in an airtight container for up to 4 days. You can add a little more mustard and oil to it to freshen it up as the week goes on, the potatoes tend to soak up liquid. I do not recommend freezing it.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: 326kcal
- Sugar: 3g
- Sodium: 602mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 21mg
Tuna is rich in protein and omega-3s. Potatoes provide slow-burning energy. Together, they create a salad that works for lunch, dinner, or a quick snack when you need something filling and fresh.
Why This Dish Stands Out from Typical Salads
Most salads feel repetitive. Lettuce, dressing, done. But this one is different. The potato tuna salad recipe brings real texture and bold flavors. The tender potatoes melt in your mouth, while the capers add a salty pop. It’s creamy, savory, and bright all at once.
Plus, this recipe is easy to adapt. You can toss in red onion, chopped herbs, or even sun-dried tomatoes. There’s no wrong way to enjoy it.
It’s perfect for make-ahead meals or last-minute gatherings. And if you’re tired of boring greens, this potato tuna salad recipe is a delicious change of pace.
Choosing the Right Ingredients for Your Potato Tuna Salad
Pick the Right Potatoes
Every great potato tuna salad recipe starts with the right spuds. Baby red and Yukon gold potatoes are best. They’re tender and buttery, yet firm enough to hold their shape perfectly after boiling. Slice them in half so they cook quickly and evenly.
Avoid russet potatoes they’re too starchy and tend to break down, making the salad mushy. If you want fast prep and great texture, stick with waxy types like fingerling or new potatoes.
Choose Good Tuna
Tuna matters. For the best taste, use high-quality canned tuna like albacore or skipjack. Choose tuna in water for a light salad, or in olive oil for richer flavor. Drain it well, and rinse to cut salt and fishy flavor.
This small step makes your potato tuna salad recipe taste clean, fresh, and smooth.
Flavor Boosters That Elevate This Salad
Lemon, Mustard & Capers – Small Ingredients, Big Flavor
What takes a potato tuna salad recipe from plain to powerful? It’s all in the details. A squeeze of lemon juice, a spoonful of whole grain mustard, and a handful of briny capers can transform the entire dish.
Lemon juice adds brightness and cuts through the richness of the tuna. Mustard gives the dressing bite and depth. And capers? They offer a burst of salty flavor that perfectly complements the smooth, creamy potatoes.
Each one plays a part. Together, they form a zesty, savory dressing that coats each bite with bold, balanced flavor.
Add-Ins That Keep It Fresh and Custom
This potato tuna salad recipe is easy to make your own. Add thin-sliced red onion for crunch, or chopped fresh herbs like dill, parsley, or cilantro for a garden-fresh touch. Want more texture? Toss in pine nuts or pumpkin seeds.
Sun-dried tomatoes add a sweet, chewy bite. Or swap capers for green olives if you want something different.
The best part? These extras blend right in without complicating the prep. It’s all about making every bite fresh, vibrant, and full of joy.
Step-by-Step Tuna Potato Salad Recipe
How to Cook the Potatoes Just Right
The base of this potato tuna salad recipe begins with properly cooked potatoes. Use baby red or Yukon golds for the best texture. Slice them in half and drop them into boiling, salted water. Boil for 10 to 14 minutes until fork-tender, then drain and rinse briefly with cold water. Let them cool before mixing.
This keeps the potatoes firm and flavorful without turning mushy.
Mix Everything to Maximize Flavor
While the potatoes cool, whisk together your dressing: lemon juice, olive oil, mustard, capers, garlic, dill, and seasoning. This zesty mix ties everything together.
Drain and rinse your tuna, then press gently to remove extra water. Flake it with a fork into a bowl.
Now, gently toss the cooled potatoes, tuna, and dressing. Take care not to break up the potatoes. This potato tuna salad recipe is best served chilled, though room temperature works too.
Simple, fresh, and full of flavor this potato tuna salad recipe never disappoints.
Recipe Variations You’ll Want to Try
Healthy Swaps and Substitutions
One of the best things about a good potato tuna salad recipe is how flexible it is. Need a lighter version? Swap the olive oil for avocado oil, or mix in a little Greek yogurt for creaminess without the heaviness of mayo.
Want to lower sodium? Rinse canned tuna well, or go for no-salt-added options. You can even try canned chicken or salmon if tuna isn’t your thing.
For an herby twist, use fresh dill, parsley, or basil. These boost flavor without adding calories.
Regional Twists That Change the Game
Every region adds its spin. In the Mediterranean, olives and sun-dried tomatoes are common. In Southern kitchens, folks might use mayo and sweet relish for a richer, creamier texture.
You can also toss in crunchy celery or bell pepper for more texture. Add a dash of smoked paprika or a sprinkle of chili flakes for a hint of smoky heat, if that’s your vibe.
However you switch it up, this potato tuna salad recipe adapts to your kitchen and your taste.
Looking for inspiration? Try my Greek Salad with Feta or check out this protein-rich Tuna Steak Barbecue Recipe for more seafood flavor.
Tuna Potato Salad Tips and Storage Advice
Make-Ahead and Meal Prep Tips
One of the best things about this potato tuna salad recipe is how well it works for meal prep. You can cook the potatoes and mix the dressing a day ahead. Keep them separate in the fridge, and toss everything together just before serving. This helps prevent the potatoes from soaking up too much dressing overnight.
If you plan to take it to a picnic or potluck, keep it chilled until serving. A small ice pack or insulated container keeps it fresh on the go.
How to Store It Right
Leftovers? No problem. Store your potato tuna salad recipe in an airtight container in the fridge for up to four days. Before eating, give it a quick stir and add a little olive oil or mustard if it looks dry.
Avoid freezing it changes the texture of the potatoes and tuna. Keep it cold, fresh, and enjoy every last bite of this potato tuna salad recipe.
What to Serve with Tuna Potato Salad
Mains That Match the Fresh Flavors
This potato tuna salad recipe is filling enough to be a light lunch on its own, but it also pairs perfectly with a range of main dishes. For something warm and savory, try grilled chicken, turkey burgers, or even roasted salmon.
If you’re going plant-based, a side of roasted veggies or a lentil patty keeps the meal balanced and satisfying. It’s also great next to a bowl of vegetable soup on cooler days.
Fresh Pairings and Beverage Ideas
For a crisp side, go with sliced cucumbers or a simple green salad. Toasted sourdough or pita chips can add crunch to every bite of your potato tuna salad recipe.
Looking for drinks? A sparkling lemonade or iced green tea complements the tangy dressing without overpowering it.
Whether served with meat or kept light, this potato tuna salad recipe works with just about anything on your table making it a staple in any kitchen.
Common Mistakes to Avoid When Making Tuna Potato Salad
Overcooking Potatoes
One of the easiest ways to ruin a potato tuna salad recipe is by overcooking the potatoes. When they’re too soft, they break apart and turn the salad into mush. Always test them with a fork once it slides in easily, they’re ready. Don’t wait for them to fall apart.
Cool them completely before mixing. Warm potatoes absorb too much dressing and can make the salad soggy.
Skipping the Rinse and Drain
Canned tuna often contains excess salt and moisture, which can disrupt the flavor and texture balance of the salad. Always drain it well, and give it a light rinse. This helps mellow out any overpowering fishy notes and ensures a cleaner, fresher texture.
Dressing Too Early
Another mistake? Adding the dressing too soon. The potatoes tend to absorb excess moisture, which can leave the salad bland and muted in flavor. Toss it together right before serving to ensure every bite stays crisp and refreshing.
If you avoid these simple missteps, your potato tuna salad recipe will turn out perfect every single time.
Expert Takes: Celebrity and Chef-Inspired Tuna Potato Salads
Martha Stewart’s Flavor-First Tuna Approach
Want to elevate your potato tuna salad recipe like Martha Stewart might? She’s known for keeping things clean and fresh. Think olive oil-packed tuna, fresh lemon juice, celery for crunch, and chopped herbs. Simple, balanced, and bold.
Adding a splash of vinegar or finely diced shallots can bring that elegant bite you often find in gourmet kitchens.
Paula Deen’s Southern Twist
Craving a richer version? Paula Deen’s Southern style swaps lemon and mustard for mayo, boiled eggs, and sweet relish. It’s creamy, indulgent, and perfect if you want comfort in every bite.
Use canned tuna in water for a lighter option, or try her twist with chopped pickles and paprika for that Southern charm.
Whichever way you lean, this potato tuna salad recipe adapts easily to both styles. Whether you want Martha’s light touch or Paula’s cozy richness, the base stays the same and always delicious.
This just proves how versatile a simple potato tuna salad recipe can be.
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Conclusion
A Classic Recipe You’ll Keep Coming Back To
This potato tuna salad recipe checks every box quick, filling, and full of flavor. With tender potatoes, quality tuna, and a lemony mustard dressing, it’s a meal that feels both fresh and nostalgic. You can keep it light, make it creamy, or even give it a Southern twist.
Best of all, it’s versatile. It works as a main dish, a side, or your go-to meal prep solution. From summer cookouts to quiet weekday lunches, this dish always delivers.
Don’t miss our Crispy Rice Salad Recipe for more bold flavors, or discover great ideas like Pineapple Cucumber Salad for a juicy, refreshing side.
Looking for more ways to enjoy tuna? Check out Tuna Steak Barbecue Recipe.
Frequently Asked Questions
Is tuna good in potato salad?
Yes! Tuna brings a hearty dose of protein and a deep, savory flavor that elevates any potato salad. In this potato tuna salad recipe, the tuna pairs perfectly with lemon, mustard, and soft potatoes for a filling, balanced meal.
What does Martha Stewart put in her tuna salad?
Martha Stewart keeps it fresh and minimal. She uses olive oil-packed tuna, lemon juice, celery, and herbs. You can bring her approach into this potato tuna salad recipe by skipping mayo and going light with bold, clean flavors.
Why does restaurant tuna salad taste better?
Restaurants often use high-quality tuna, fresh herbs, and sharp ingredients like vinegar or Dijon. They also drain the tuna well and season with balance steps you can follow to improve your own potato tuna salad recipe at home.
How do you make Paula Deen’s tuna salad?
Paula’s version is all about comfort mayonnaise, boiled eggs, relish, and seasoning. To add a Southern spin to your potato tuna salad recipe, mix in these richer elements for extra creaminess and flavor.