This potato and tuna salad is a delicious, simple, light throw together potato salad packed with Mediterranean flavors and made with a fresh, homemade lemon, herb and olive oil vinaigrette, no mayo. Made with simple and healthy ingredients; potatoes, tuna, olives, capers, cherry tomatoes and red onions. This is a great side dish with a summer BBQ, but we often prepare this as a stand alone dish.
A no mayo potato salad, packed with incredible flavor from amazing ingredients. Super easy to make, healthy and gluten free.
Simply toss together tuna, veggies, herbs, boiled potatoes and sprinkle with the light lemon dressing. We love this dish, it is amazing how light, fresh and flavorful a potato salad can taste!
How to make this light tuna and potato salad
This is a simple throw together salad. Boil potatoes until they are fork tender. Make the lemon vinaigrette by mixing all the dressing ingredients in a jar with a lid that seals well, shake. Mix the all the salad ingredients; potato, tuna, olives, capers, parsley, and sprinkle with the lemon and vinaigrette.
How to Boil the Potatoes
Place potatoes in a large pot and add enough water to cover potatoes, a dash of salt and bring to a boil over high heat. Cook Potatoes for 10-15 minutes until fork tender not mushy.
Best Potatoes for making Potato Salad
There are a massive variety of potatoes out there, ranging in color, size, texture, and taste. For potato salad waxy potatoes work the best, they have very thin, paper like skin that is easy to peal. Some waxy varieties that work well are Yukons, Red Bliss, Pee Wees and Fingerlings. Waxy potato varieties have nice body and a good moisture content so they tend to be creamier with firm flesh and keep their shape well when cooked. Waxy potatoes are good at absorbing flavors, which is great for this potato salad. Avoid starchy potatoes, like Russets, they tend to lose their shape and fall apart.
How to make a Simple Lemon Vinaigrette
Vinaigrette is made by mixing something acidic such as vinegar or lime juice with oil. Make this simple lemon vinaigrette by mixing the ingredients below in a jar, screw the lid on tight and shake well.
- extra virgin olive oil (3 tbsp)
- lemon juice (1 tbsp)
- white wine vinegar (1 tbsp)
- parsley dry
- oregano dry
- salt & pepper
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Tuna and Potato Salad Ingredients
Tuna and potato salad is an easy to prepare throw together salad you can change it up by using your favorite ingredients. Also consider; sundried tomatoes, boiled eggs, egg plant and bell peppers.
Potato – Best potatoes to make potato salad are waxy varieties like Yukons, Red Bliss, Pee Wees and Fingerlings. Avoid starchy potatoes when making salads (e.g. Russets)
Tuna – Canned tuna is perfect for this salad, any kind works. We prefer to use tuna packed in olive oil. There are many different species of tuna; cans labelled “white” is albacore tuna, “light” is skipjack tuna and “premium,” “gourmet” or “tonno” tuna is usually yellowfin tuna. Albacore (white) is probably the most popular tuna to use in salads. Skipjack is a smaller fish and consequently it has a lower mercury content so this is something to consider if you are pregnant.
Tomato – most varieties of tomato will be good in this salad, important to go for ripe tomatoes. Cherry tomatoes cut in halves work well.
Olives – we use black olives in this salad, they have a more mellow taste than green olives.
Capers – they are edible flower buds of the caper bush, as a garnish they are quite salty and add a tangy, olive like and a lemony burst of flavor to the salad.
Red Onion – nice mild taste and the color looks nice in the salad.
Classic Potato Tuna Salad
- 800 grams waxy potatoes
- 220 grams tuna in olive oil (2 cans)
- 350 grams cherry tomatoes (2.5 cups)
- 25 grams capers (1/4 cup)
- 100 grams black olives (1 cup)
- 80 grams red onion (1/2 cup)
- 10 grams fresh parsley chopped (3 tbsp)
- 15 ml lemon juice (1 tbsp)
- 15 ml white wine vinegar (1 tbsp)
- 45 ml extra virgin olive oil (3 tbsp)
- 3/4 tsp oregano dry
- 3/4 tsp parsley dry
- 1/2 tsp salt
- Boil Potatoes – Place potatoes in a large pot and add enough water to cover potatoes, a dash of salt and bring to a boil over high heat. Cook Potatoes for 10-15 minutes until fork tender
- Lemon Vinaigrette – Add all the vinaigrette ingredients to a jar with a lid that seals well, shake well and sprinkle over the salad.
- Make the Salad – Add all the ingredients to a large salad bowl, splash with the salad dressing and toss.
|Amount per serving|
|% Daily Value*|
|Total Fat 16.8g||22%|
|Saturated Fat 2.5g||12%|
|Total Carbohydrate 38.9g||14%|
|Dietary Fiber 7.4g||26%|
|Total Sugars 5.6g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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