If you’re craving a dish that’s hearty, vibrant, and brimming with Mediterranean flair, Potato Salad with Tuna and Fresh Eggs is about to become your new obsession. It’s a mouthwatering medley of creamy potatoes, flaky tuna, and tender eggs tossed in a tangy, herb-flecked dressing that’s perfect for picnics, potlucks, or a simple lunch. The flavors meld together beautifully, and every forkful delivers a satisfying mix of texture and zing. Whether you’re looking for a protein-packed meal or a show-stopping side, this salad checks all the boxes and then some.
Ingredients You’ll Need
The beauty of Potato Salad with Tuna and Fresh Eggs lies in its simplicity—each ingredient brings something special to the table. From creamy potatoes to zesty mustard and the fresh bite of green onions, every component plays a starring role in flavor, texture, or color.
- Yukon Gold or red potatoes (2 pounds, cut into bite-sized chunks): These hold their shape well after boiling and have a naturally buttery flavor.
- Large eggs (3): Hard-boiled eggs add richness and a subtle creaminess to the salad.
- Tuna in olive oil (1 can, 5 ounces, drained): Choose high-quality tuna for the best flavor and texture; the olive oil adds extra richness.
- Mayonnaise (1/2 cup): The backbone of the dressing, bringing luscious creaminess to every bite.
- Dijon mustard (2 tablespoons): Offers a gentle kick and tang that brightens up the salad.
- Olive oil (2 tablespoons): Rounds out the dressing and adds a silky finish.
- Red wine vinegar (2 tablespoons): Brings acidity and a touch of brightness that balances the richness.
- Green onions (2, sliced): Lend a mild, fresh onion flavor without overpowering the dish.
- Red onion (1 small, finely diced): Adds crunch and a splash of color for visual appeal.
- Celery (1 stalk, chopped): Contributes crispness and a subtle earthiness.
- Fresh parsley (2 tablespoons, chopped): Infuses freshness and a pop of vibrant green.
- Salt and black pepper (to taste): Essential for bringing all the flavors together.
- Paprika (for garnish): Sprinkled on top for color and a hint of smoky flavor.
How to Make Potato Salad with Tuna and Fresh Eggs
Step 1: Boil the Potatoes
Place your cut potatoes in a large pot and cover them generously with cold water. Add a good pinch of salt to the pot. Bring everything to a boil, then lower the heat and simmer until the potatoes are fork-tender—about 12 to 15 minutes. Once done, drain the potatoes and set them aside to cool slightly. Letting them cool just a bit ensures they soak up all the flavors from the dressing later.
Step 2: Hard-Boil the Eggs
While the potatoes are cooking, pop your eggs into a small saucepan and cover them with cold water. Bring to a gentle boil, then reduce the heat and let them simmer for 10 minutes. Immediately transfer the eggs to an ice bath; this not only stops the cooking but also makes peeling a breeze. Once cool, peel and chop the eggs into bite-sized chunks.
Step 3: Whisk the Dressing
In a large mixing bowl, combine the mayonnaise, Dijon mustard, olive oil, red wine vinegar, and a good pinch of salt and black pepper. Whisk until smooth and creamy. This savory, tangy dressing is the secret sauce that brings the entire Potato Salad with Tuna and Fresh Eggs together!
Step 4: Combine the Main Ingredients
Add the warm potatoes to your bowl of dressing. Next, fold in the drained tuna, sliced green onions, diced red onion, chopped celery, and fresh parsley. Gently toss everything together—being careful not to break up the potatoes too much—until everything is evenly coated and beautiful.
Step 5: Add the Chopped Eggs
Now, carefully stir in the chopped eggs. Doing this last helps keep the eggs from disintegrating and maintains their lovely texture throughout the salad. Gently fold so the eggs are distributed without getting mushy.
Step 6: Chill and Garnish
Cover your bowl and refrigerate the Potato Salad with Tuna and Fresh Eggs for at least an hour. This time in the fridge allows all the flavors to mingle and deepen. Just before serving, give the salad a quick toss and sprinkle generously with paprika for a pop of color and a whisper of smoky flavor.
How to Serve Potato Salad with Tuna and Fresh Eggs
Garnishes
For a simple yet elegant finish, garnish your Potato Salad with Tuna and Fresh Eggs with extra chopped fresh parsley and a dusting of paprika. If you want to get fancy, a few capers or thin slices of pickled red onion on top add a burst of flavor and a beautiful presentation for any gathering.
Side Dishes
This salad shines alongside grilled vegetables, crusty bread, or even a zesty green salad. If you’re planning a picnic, pair it with crisp cucumber slices, juicy tomato wedges, or a refreshing fruit salad. The balanced flavors mean that it complements a wide variety of Mediterranean-inspired sides.
Creative Ways to Present
Try serving the Potato Salad with Tuna and Fresh Eggs in individual mason jars for a picnic or portable lunch. For a party, mound it onto a platter lined with butter lettuce leaves, or scoop it into halved bell peppers for a colorful and edible serving vessel. You can even stuff it into pita pockets for a satisfying and wholesome sandwich alternative.
Make Ahead and Storage
Storing Leftovers
Leftover Potato Salad with Tuna and Fresh Eggs will keep beautifully in an airtight container in the refrigerator for up to three days. The flavors only get better as they meld, making it a perfect make-ahead option for busy weeks or meal prepping.
Freezing
Freezing isn’t recommended for this salad, as the potatoes and eggs can become watery and lose their pleasant texture after thawing. If you find yourself with extra, it’s best enjoyed within a few days straight from the fridge.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If you prefer it less chilled, simply let it sit out at room temperature for 20 to 30 minutes before serving for the best flavor and texture.
FAQs
Can I use a different type Salad
Absolutely! While Yukon Gold or red potatoes are ideal for their texture and flavor, you can swap in white potatoes or even baby potatoes. Just avoid starchy russets, which tend to fall apart in salads.
Is it possible to make this recipe lighter?
Yes! For a lighter version, substitute half the mayonnaise with Greek yogurt. The result is a tangy, creamy dressing that’s a bit lower in calories without sacrificing flavor.
What kind of tuna works best?
Tuna packed in olive oil brings the richest flavor and best texture to Potato Salad with Tuna and Fresh Eggs. If you prefer, you can use tuna in water, but be sure to drain it well and add a splash more olive oil to the salad.
Can I prepare this salad in advance?
Definitely! In fact, Potato Salad with Tuna and Fresh Eggs tastes even better the next day. Prepare it up to 24 hours in advance and let it chill overnight to allow the flavors to fully develop.
How do I customize the salad with extra ingredients?
Feel free to add your favorite mix-ins, such as chopped pickles, capers, olives, or a handful of chopped bell peppers. These additions lend extra tang, crunch, or color to the salad and make it uniquely yours.
Final Thoughts
There’s something truly special about sharing a generous bowl of Potato Salad with Tuna and Fresh Eggs—whether it’s at a sunny afternoon picnic or as a comforting lunch at home. With its satisfying flavors, colorful presentation, and simple ingredients, this is a recipe you’ll want to make again and again. Give it a try, and let it become a favorite in your own kitchen!
Print
Potato Salad with Tuna and Fresh Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean-Inspired
- Diet: Non-Vegetarian
Description
This Potato Salad with Tuna and Fresh Eggs combines tender Yukon Gold potatoes, rich tuna in olive oil, and hard-boiled eggs tossed in a creamy Dijon mustard and red wine vinegar dressing. It’s a delicious Mediterranean-inspired dish perfect for picnics or light dinners, offering a satisfying balance of protein and fresh flavors.
Ingredients
Potatoes and Eggs
- 2 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
- 3 large eggs
Protein
- 1 can (5 ounces) tuna in olive oil, drained
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and black pepper to taste
Vegetables & Herbs
- 2 green onions, sliced
- 1 small red onion, finely diced
- 1 celery stalk, chopped
- 2 tablespoons fresh parsley, chopped
Garnish
- Paprika for garnish
Instructions
- Cook the Potatoes: Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- Prepare the Eggs: Place eggs in a small saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath, then peel and chop them.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, olive oil, red wine vinegar, salt, and black pepper until smooth.
- Combine Ingredients: Add the warm potatoes, drained tuna, green onions, red onion, celery, and parsley to the dressing. Gently fold to coat all ingredients evenly.
- Add Eggs and Chill: Carefully stir in the chopped eggs. Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
- Serve: Before serving, sprinkle the salad with paprika for a touch of color and flavor.
Notes
- For a lighter version, replace half of the mayonnaise with Greek yogurt.
- You can add capers, olives, or pickles for extra tang and texture.
- This salad tastes even better after chilling overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 115 mg
