Tuna Potato Salad

Classic potato salad is a summertime staple, and always delicious. But it's nice to change the classic by loading it up with veggies and protein.

This potato salad with tuna is similar to the a nicoise salad (salade nicoise), a French potato salad. They are both meal salads made without mayonnaise and they typically contain similar ingredients. A nicoise salad usually has hard-boiled eggs.

Why we love this salad

• Hearty. This tuna potato salad is a meal salad by itself. It's a satisfying lunch or a light dinner. It makes a great side dish, too.
• Easy. It takes about 20 minutes and a few simple ingredients to put together this delicious meal, and because there is no mayo, it will keep in the fridge for a few days, so it's great for meal prep, picnics, and potlucks.
• Nutritious. Tuna is high in protein and low in fat, but does contain healthy unsaturated fat like omega three fatty acids. And fresh vegetables add lots of nutrients and fiber.

Ingredient notes

Ingredient quantities and complete instructions are in the recipe card at the bottom of this post.

For the salad

• Baby potatoes. You can use any small waxy potatoes. I'm using a tri-color combo of white, purple, and baby red potatoes. You can use fingerling potatoes, or Yukon gold potatoes. If you use larger Yukon gold, cut them into small pieces for a quicker cooking time. There is no need to peel these varieties of potatoes.
• Canned Tuna. You can use any variety of canned tuna, albacore, skipjack, or yellowfin. For this tuna potato salad recipe we are using solid tuna packed in water, since we are adding olive oil. Don't use tuna that's packed in oil.
• Green beans. If you use fresh green beans, add them to the boiling potatoes for the last minute of cooking. You can use frozen green beans, which should be defrosted and there is no need to cook them.
• Red onion. These onions are mild enough for eating raw in salads, and I sometimes use small shallots instead.
• Capers. These briny, salty little buds pack a flavor punch and shouldn't be left out of this tuna potato salad.
• Fresh Parsley. The fresh, green taste of parsley adds balance to the flavors of this dish.

For the Dressing

• Olive oil. Extra virgin olive oil is best for salads.
• Lemon. Use the juice of one fresh lemon. You can also use the zest for extra lemon flavor.
• Dijon mustard. Dijon is traditional, but you can use whole grain mustard or even regular yellow mustard.
• Seasonings. Garlic, salt, black pepper and crushed red pepper flakes.

How to make tuna potato salad, step by step

1. Cut potatoes in half and in a large pot, cover them with salted water and bring to a boil over high heat. Cook until tender.
2. Add the green beans to the water during the last minute of cooking time. Drain in a colander and allow to cool somewhat.
3. In small bowl, whisk the salad dressing ingredients together until combined. (Or use a small jar with a lid to shake them together like I do).
4. Put the cooked potatoes and beans in a large bowl and add the capers, tuna, and sliced onion. Pour the dressing over and gently toss to combine. Garnish with parsley.

Variations

Add other vegetables to really load up this potato and tuna salad. Some good choices are cucumber, cherry tomatoes, or radishes. You can also use green or black olives instead of capers. And even cooked chicken breast in place of the tuna.

For seasoning, you can replace the red pepper flakes with Italian seasoning to make this an Italian tuna potato salad. Or use other fresh herbs instead of parsley. Fresh dill works well with the lemony dressing, and basil is perfect, too.

More delicious salads

If you're looking for more full meal salads, try this jerk chicken salad or this grilled shrimp salad. Or go for a meatless meal salad with a hearty quinoa, chickpea and sweet potato salad.

Some great side salad ideas are cabbage and fennel slaw, Greek pasta salad, or my strawberry kale salad.

Check out all of my salad recipes for even more ideas.