5 from 24 votes
Tuna Potato Salad
Tuna Potato Salad combines halved baby potatoes and green beans with canned tuna, red onion, capers, and fresh parsley. The salad is dressed with a lemon juice, Dijon mustard, olive oil, garlic, and seasonings vinaigrette that lightly coats the vegetables and tuna. The salad balances tender potatoes with crisp beans and savory tuna, making it suitable as a side dish or light meal, especially when served chilled after marinating.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
6
Calories:
201 kcal
Course:
Main Course, Salad
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 201
% 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.