Tuna Potato Salad
This is a refreshing, flavorful dish that combines tender baby potatoes, protein-rich canned tuna, zesty red onions, and fresh parsley, all tossed in a tangy lemon-olive oil dressing. Perfect for picnics, potlucks, or light lunches, this versatile salad is ready in just 30 minutes and easily customizable with your favorite add-ins.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs baby potatoes (cut in half or in quarters)
- 160 g tuna (canned, in olive oil)
- 1 red onion (finely sliced)
- 1 handful fresh parsley (chopped)
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon Salt
- ½ teaspoon black pepper
Instructions
- 1
Fill a saucepan with water. Add in salt and bring it to a boil.
- 2
Put the halved potatoes into the boiling salted water. Let them cook for about 10-15 minutes or until you can easily insert a knife or a fork.
- 3
While the potatoes are cooking, combine tuna, finely sliced red onion and fresh parsley in a large bowl and set aside.
- 4
Drain the potatoes when they are tender enough and let them cool.
- 5
Transfer them to the salad bowl.
- 6
Put lemon juice, olive oil, salt and pepper into a bowl and whisk well to combine.
- 7
Pour the dressing over the salad and toss everything together and serve.