This tuna and potato salad is a fresh twist on classic potato salad. It’s hearty enough for meal prep and often tastes even better the next day.
Note: originally published in 2024 and updated in 2026 with new photos and clearer instructions.
This tuna and potato salad makes an ideal grab-and-go lunch: filling, bright, and tangy thanks to a lemon and red wine vinegar dressing. It comes together quickly and keeps well in the refrigerator for easy meals throughout the week.
Prep and cook time are short—about 25 minutes total—because the recipe uses baby potatoes that don’t need peeling and cook in roughly 8–9 minutes. The salad develops extra flavor after a day or two in the fridge; if it dries out slightly, a splash of lemon juice or extra-virgin olive oil refreshes it.
Ingredients you will need
Notes on the main ingredients
- Baby potatoes: Ideal because they hold their shape and don’t require peeling. Substitute any waxy potato—red, yellow, or fingerling potatoes work well.
- Canned tuna: Use your preferred tuna. Solid tuna packed in oil gives a richer texture, but packed-in-water tuna also works.
- Capers: Optional, but they add a briny, tangy contrast that pairs nicely with lemon.
- Herbs: Use cilantro, parsley, or a mix. Dill is another great alternative.
How to make the salad
Step 1
Halve the baby potatoes (quarter larger ones). Place in a saucepan, cover with cold water by about 1 inch, bring to a gentle boil, and simmer until fork-tender, about 8–9 minutes.
Potato tip
Cut potatoes into uniform pieces so they cook evenly. If some baby potatoes are larger, quarter them so all pieces finish at the same time.
Step 2
While potatoes cook, thinly slice the red onion, chop the herbs, and mince the garlic.
Step 3
Combine the dressing ingredients—extra-virgin olive oil, lemon juice, red wine vinegar, grainy mustard, minced garlic, dried oregano, and salt—in a large bowl and whisk until emulsified.
Step 4
Drain and cool the potatoes briefly under cold water, then drain again. Add the warm potatoes to the dressing along with drained tuna, herbs, capers (if using), and sliced red onion.
Step 5
Gently toss the salad to combine so the potatoes remain intact. Adjust seasoning with more salt or lemon juice to taste. Serve warm, at room temperature, or chilled.
Recipe tips
- Maintain a gentle boil when cooking potatoes. A rolling boil can break up the potatoes and make them mushy.
- Salt the cooking water generously—this seasons the potatoes internally and ensures a more flavorful salad.
- If you prefer chunkier pieces of tuna, add the drained tuna after mixing the other ingredients, either sprinkled on top or folded in gently.
Storing and refreshing leftovers
- Store tightly covered in the refrigerator for 3–4 days.
- The salad will absorb dressing and the herbs will soften over time. Refresh leftovers with extra chopped herbs and a drizzle of olive oil, lemon juice, or red wine vinegar before serving.
Recipe FAQs
The skins on baby and other waxy potatoes are thin and add texture and color, so peeling isn’t necessary. If you prefer peeled potatoes, you can peel larger waxy potatoes, but baby potatoes are easy to leave unpeeled.
If the salad needs more flavor, add a pinch of salt and another squeeze of lemon juice. For future batches, add more salt to the boiling water to season the interior of the potatoes as they cook.
More easy salads
-
Burrata Caprese
-
Orzo Pesto Pasta Salad
-
Creamy Cucumber Tomato Salad
-
Zucchini Pasta Salad
If you make this recipe, please leave a review. I always appreciate feedback and photos of your results.
📖 Recipe
Tuna and Potato Salad
A fresh, tangy salad that preps easily for a filling lunch and improves after a day in the fridge.
- Author: Kate
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stove top
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the salad
- 2 pounds (907 g) baby or other waxy potatoes, scrubbed
- 2 five-ounce (142 g) cans tuna, drained (preferably packed in oil)
- ½ medium red onion (about 113 g), thinly sliced
- ½ cup (about 18 g) chopped fresh cilantro or parsley
- 2 tablespoons (30 g) capers, optional
For the dressing
- ⅓ cup (79 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) red wine vinegar
- 2 tablespoons (32 g) grainy mustard
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon fine salt, plus salt for the cooking water
Instructions
Cook the potatoes
- Cut baby potatoes in half (quarter larger ones). If using full-sized waxy potatoes, cut into roughly 1-inch chunks.
- Place potatoes in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil, add a generous amount of salt (about 1 tablespoon), and simmer until fork-tender, 8–9 minutes. Keep the boil gentle to prevent breaking the potatoes.
- Drain and rinse with cold water to cool slightly, then drain well. Potatoes should be warm but not steaming.
Prep vegetables and make the dressing
- While potatoes cook, slice the onion, chop herbs, and mince garlic.
- In a large bowl whisk together garlic, olive oil, lemon juice, red wine vinegar, grainy mustard, oregano, and ½ teaspoon salt.
Assemble the salad
- Add warm potatoes, drained tuna, sliced onion, chopped herbs, and capers to the dressing.
- Gently toss to combine, tasting and adjusting salt or lemon as needed. Serve warm, at room temperature, or chilled.
Notes
If you prefer larger tuna pieces, add the drained tuna after mixing the other ingredients—sprinkle it on top or fold in gently.
Nutrition estimates are approximate and will vary based on brands and exact ingredient amounts used.
Nutrition (per serving)
- Serving Size: 1/8 recipe
- Calories: 286
- Fat: 9.4 g
- Carbohydrates: 33.5 g
- Fiber: 5.3 g
- Protein: 16.2 g
- Sodium: 460 mg