Tuna and Potato Salad
This tuna potato salad is a lighter twist on a classic made with baby potatoes, canned tuna, and lots of flavor!
Servings 4 servings
Ingredients
- 1 pound baby potatoes
- 2 cans tuna packed in water drained and flaked
- 2 shallots sliced
- 1 garlic cloves minced
- 1 ½ tablespoons capers
- 3 tablespoons fresh dill chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons roasted walnut oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoons whole-grain mustard
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Place the potatoes in a medium pot, cover with cold water, and add salt. Bring to a boil over high heat, then reduce to medium and cook until fork-tender.1 pound baby potatoes
- While the potatoes are cooking, whisk all ingredients for the dressing, including olive oil, walnut oil, white wine vinegar, lemon zest and juice, mustard, and salt and pepper.¼ cup olive oil, 2 tablespoons roasted walnut oil, 2 tablespoons white wine vinegar, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 tablespoons whole-grain mustard, 1 teaspoon sea salt, ½ teaspoon black pepper
- Drain the potatoes and cut them into quarters or smaller, depending on size. Immediately toss them with the salad dressing while warm to absorb the flavors.
- Add the flaked tuna, shallots, garlic, capers, and dill. Toss to combine, let it sit at room temperature for 30 minutes, then chill for another 30 minutes.2 cans tuna packed in water, 2 shallots, 1 garlic cloves, 1 ½ tablespoons capers, 3 tablespoons fresh dill
Notes
Storage: Store leftover potato salad with tuna in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. If it's starts to get dry, just add a little extra dressing or a splash of olive oil when serving.
Helpful Tips:
- Air-dry potatoes for better texture - Drain the potatoes and lay them flat on a clean kitchen towel to air dry for 2-3 minutes to avoid any excess moisture.
- Rinse shallots to reduce sharpness – If raw shallots taste too strong, soak them in cold water for 5–10 minutes before adding them to the salad. This helps mellow their bite.
- Toss potatoes while warm – Mix the dressing with warm potatoes so they absorb maximum flavor. Waiting until they’re fully chilled can make them dry and less flavorful.
- Choose uniform size potatoes – Pick potatoes that are about the same size so they cook evenly. This way, you won’t end up with some that are too soft and others that are too firm.
Nutrition
Calories: 363kcal | Carbohydrates: 24g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 902mg | Potassium: 697mg | Fiber: 3g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 29mg | Calcium: 44mg | Iron: 3mg