Potato Salad with Tuna and Fresh Eggs

Looking for a hearty, refreshing, and satisfying dish that’s perfect for picnics, barbecues, or just a cozy lunch? Let me introduce you to Potato Salad with Tuna and Fresh Eggs. This dish is a twist on the classic potato salad, adding the richness of tuna and the creaminess of fresh eggs. It’s not just a salad—it’s a complete meal that’ll leave you feeling full and satisfied without weighing you down. The balance of tender potatoes, savory tuna, and creamy eggs, all tossed together in a simple yet flavorful dressing, makes this salad an instant favorite. Trust me, once you try it, you’ll wonder why you didn’t make it sooner!

Why You’ll Love Potato Salad with Tuna and Fresh Eggs

This salad isn’t your average side dish. Here’s why it stands out:

Hearty & Filling: With potatoes, tuna, and eggs, this salad is more than just a side—it’s a full meal! It’s perfect for lunch, dinner, or a potluck dish that will keep everyone coming back for more.

Tuna Goodness: The tuna adds a savory, protein-packed punch to the salad. It balances out the richness of the creamy dressing and adds a layer of flavor that makes the salad so satisfying.

Creamy and Tangy Dressing: The combination of mayo, mustard, and a bit of vinegar in the dressing creates a creamy and tangy bite that ties everything together perfectly. It’s not too heavy, but it’s just enough to make the salad feel indulgent.

Quick & Easy: With simple ingredients and easy prep, this recipe is perfect for those busy days when you want something delicious without a lot of fuss.

Versatile: Whether you’re serving it at a barbecue, packing it for lunch, or simply making a quick weeknight dinner, this potato salad with tuna and fresh eggs fits any occasion. Plus, you can tweak the recipe to suit your preferences—add some fresh herbs, toss in extra veggies, or adjust the seasoning.

Ingredients

Ready to make this delicious salad? Here’s what you’ll need:

Potatoes

The heart of this salad! Use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well after cooking and provide a nice, creamy texture.

Tuna

Canned tuna in oil or water—your choice! It adds that satisfying, savory flavor that works perfectly in this salad.

Fresh Eggs

Hard-boiled eggs add creaminess and richness to the salad. They’re a classic in potato salad and provide the perfect texture contrast to the potatoes and tuna.

Mayonnaise

The base of the creamy dressing. Mayonnaise gives the salad its rich, smooth texture.

Mustard

Just a touch of mustard gives the dressing a tangy kick that pairs wonderfully with the other ingredients.

Vinegar

A splash of vinegar (white wine or apple cider vinegar works best) adds brightness to the dressing and balances the richness of the mayo.

Salt & Pepper

Season to taste. Simple but essential to bring out the flavors in the dish.

Fresh Parsley (Optional)

For a touch of freshness and color, a sprinkle of chopped fresh parsley adds a lovely finishing touch to the salad.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into how to make this creamy, filling, and flavorful potato salad:

Boil the Potatoes

Start by boiling the potatoes. Place them in a large pot of salted water and cook until they’re fork-tender (about 15-20 minutes). Once done, drain the potatoes and let them cool slightly. When they’re cool enough to handle, peel and chop them into bite-sized chunks.

Boil the Eggs

While the potatoes are boiling, prepare the eggs. Place the eggs in a pot of water, bring it to a boil, and then reduce the heat to a simmer. Let the eggs cook for 10-12 minutes. Once done, remove them from the pot and let them cool. Peel the eggs and chop them into quarters or small pieces.

Prepare the Tuna

Drain the tuna from its can and set it aside. If you’re using tuna packed in oil, you can add a little bit of the oil to the salad for extra flavor, but if you’re using tuna in water, just drain it thoroughly.

Make the Dressing

In a small bowl, whisk together the mayonnaise, mustard, vinegar, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning as needed. If you like a tangier dressing, add more mustard or vinegar.

Assemble the Salad

In a large bowl, combine the chopped potatoes, tuna, and hard-boiled eggs. Pour the dressing over the top and gently toss everything together until evenly coated. Be gentle to avoid mashing the potatoes too much.

Garnish and Serve

Once the salad is well mixed, garnish with freshly chopped parsley if you like. Serve immediately, or chill in the refrigerator for 30 minutes before serving for a cooler, refreshing dish.

Nutrition Facts

Servings: 4
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Potato Salad with Tuna and Fresh Eggs

This salad is perfect as a main dish or a side. Here are a few serving suggestions:

Serve with Fresh Bread: A slice of crusty bread or a soft dinner roll makes a great side to scoop up this salad.

Pair with a Light Salad: For a more substantial meal, serve the potato salad with a simple green salad or coleslaw to add freshness and crunch.

As a Picnic Delight: This potato salad is perfect for outdoor picnics or barbecues. Pack it in a picnic basket with some grilled meats, and you’ve got a well-rounded meal.

Pair with Grilled Meat: If you’re having a BBQ or grilling outside, this salad pairs beautifully with grilled chicken, sausages, or even veggie skewers.

Additional Tips

Here are a few extra tips to make this potato salad even better:

Use Waxy Potatoes: Waxy potatoes, like Yukon Gold or red potatoes, hold their shape better after boiling. They’re perfect for potato salad because they won’t fall apart when mixed.

Add Veggies: If you like a bit of crunch in your salad, feel free to add some diced celery, red onion, or even sweet pickle relish to the mix.

Make Ahead: This potato salad can be made a day ahead of time. In fact, it often tastes even better after a few hours in the fridge as the flavors have time to meld together.

Customize the Dressing: You can add a little garlic powder, paprika, or fresh lemon juice to the dressing for extra flavor. For a lighter version, substitute half of the mayo with Greek yogurt.

Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. This salad keeps well and makes for a great leftover lunch.

FAQ Section

Q1: Can I use a different type of tuna for this recipe?
A1: Yes! You can use tuna packed in oil or water, depending on your preference. Tuna in oil adds more richness to the salad, while tuna in water is lighter.

Q2: Can I make this potato salad ahead of time?
A2: Absolutely! In fact, this salad tastes even better after a few hours in the fridge, as the flavors have time to develop.

Q3: Can I add other vegetables to this potato salad?
A3: Yes, feel free to add diced celery, peas, or even sweet pickles for extra flavor and crunch.

Q4: How do I make the dressing less creamy?
A4: If you prefer a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt or sour cream for a tangy twist.

Q5: Can I use any other type of potato for this recipe?
A5: You can use any type of potato, but waxy potatoes like Yukon Gold or red potatoes hold their shape better and work best for potato salads.

Q6: How long will leftovers last?
A6: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Q7: Can I use different seasonings in the dressing?
A7: Yes! You can add garlic powder, paprika, or even a bit of lemon juice to give the dressing extra flavor.

Q8: How can I make this potato salad healthier?
A8: You can reduce the calories by using a lighter mayonnaise or replacing some of the mayo with Greek yogurt. You can also add more vegetables to make it even more nutritious.

Q9: Can I serve this salad warm?
A9: This salad is typically served chilled, but if you prefer a warm version, you can serve it immediately after preparing, although the flavors may not be as developed.

Q10: Can I use store-bought mayonnaise?
A10: Yes! Store-bought mayo works perfectly in this recipe, but if you want to make your own, it can add a more personalized flavor to the salad.

Conclusion

Potato Salad with Tuna and Fresh Eggs is a satisfying, hearty, and simple dish that’s perfect for any occasion. Whether you’re having a laid-back lunch or serving a crowd at a BBQ, this salad will hit the spot every time. Creamy potatoes, savory tuna, and rich eggs come together in a way that’s both comforting and delicious. Give it a try, and you’ll see why this recipe is a keeper!

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