Tuna Potato Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6
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Calories
201 kcal
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Course
Main Course, Salad
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Cuisine
French
Tuna Potato Salad
Description
Tuna Potato Salad highlights tender baby potatoes boiled until just fork-tender, with green beans added in during the last minute of cooking to retain their bright color and slight crunch. The potatoes and beans are cooled and mixed with canned tuna chunks, sliced red onion, and briny capers. Fresh parsley adds herbal freshness.
The accompanying dressing is a tangy blend of lemon juice, Dijon mustard, extra virgin olive oil, minced garlic, salt, black pepper, and crushed red pepper flakes, which adds subtle heat. Tossing the warm potatoes with the dressing allows the flavors to absorb well. Serving the salad chilled enhances the flavor melding.
This salad works well as a side for grilled meats or as a light standalone dish. It is important not to overcook the potatoes to maintain the right texture. The recipe also advises draining canned tuna well and breaking it into rustic chunks.
Leftovers should be stored in an airtight container refrigerated and used within 3-4 days. For frozen green beans, defrost before adding to the boiling potatoes. Using waxy potatoes like new or Yukon Gold is best to avoid mushiness.
Ingredients
- 2 pounds baby potato cut in half
- 1 cup green beans
- 1 ounce tuna packed in water, drained, canned
- 1 red onion sliced, small
- 3 tablespoons capers
- ¼ cup parsley chopped, fresh
- 1 lemon juice of
- 3 tablespoons olive oil extra virgin
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes crushed
- 2 garlic minced, cloves
Instructions
- Cut potatoes in half and in a large pot, cover them with salted water and bring to a boil over high heat. Cook until just tender, about 8 minutes.
- Add the green beans to the water during the last minute of cooking time. Drain in a colander and allow to cool somewhat.
- In small bowl, whisk the salad dressing ingredients together until combined. (Or use a small jar with a lid to shake them together like I do).
- Put the potatoes and beans in a large serving bowl and add the capers, tuna, red onion. Pour the dressing over and gently toss to combine. Garnish with parsley.
Notes
- Use waxy potatoes like new or Yukon Gold for best texture; avoid starchy varieties.
- Salt the cooking water generously for better potato flavor.
- Add green beans to boiling potatoes just before draining to keep them bright green; defrost frozen beans if used.
- Drain canned tuna thoroughly and break into chunks before mixing.
- Cook potatoes until just fork tender and drain immediately to prevent mushiness.
- Toss warm potatoes with dressing to absorb maximum flavor; chill salad before serving for best taste.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 201kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 336mg | 14% |
| Potassium | 751mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 47mg | 52% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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