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
Scale
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
