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Potato Salad with Tuna and Fresh Eggs

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This hearty and flavorful potato salad combines tender potatoes, protein-rich tuna, and creamy hard-boiled eggs. It’s a versatile dish, perfect as a side or a light main meal. A refreshing and satisfying choice for picnics, BBQs, or weeknight dinners.

Ingredients

Scale
  • 1.5 lbs (700 g) potatoes, peeled and cubed
  • 3 large eggs
  • 1 can (5-6 oz) tuna, drained
  • 1/4 cup red onion, finely chopped
  • 1/4 cup pickles, diced (optional)
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon vinegar (white or apple cider)
  • Salt and black pepper, to taste
  • Fresh parsley or dill, chopped (optional, for garnish)

Instructions

  • Cook the Potatoes:
    Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork-tender. Drain and let cool.
  • Boil the Eggs:
    Place the eggs in a pot of water and bring to a boil. Once boiling, reduce to a simmer and cook for 8–10 minutes. Transfer the eggs to an ice water bath, peel, and chop.
  • Prepare the Dressing:
    In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, olive oil, vinegar, salt, and black pepper.
  • Assemble the Salad:
    Add the cooked potatoes, chopped eggs, tuna, red onion, and pickles (if using) to the bowl with the dressing. Gently toss everything together until well combined.
  • Chill and Serve:
    Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh parsley or dill before serving.

Notes

  • For extra flavor, use flavored tuna (e.g., lemon pepper or Mediterranean style).
  • Feel free to add more vegetables such as celery or peas for extra crunch and color.
  • If you prefer a creamier texture, increase the amount of mayonnaise.

Nutrition

Find it online: https://easyfoodflash.com/potato-salad-with-tuna-and-fresh-eggs/