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.

Potato Tuna Salad Recipe – Best 20-Minute Tangy Dish

Description

Delicious Tuna Potato Salad with a light, tangy dressing. Buttery potatoes and tuna in every bite. Ready in 20 minutes!

Ingredients

Scale

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

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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