Delicious Tuna Potato Salad with a light, tangy dressing. Buttery potatoes and protein packed tuna in every bite. 

Why Make This Tuna Potato Salad

This salad is loaded with protein from the tuna, it has delicious fresh flavors from lemon juice and salty capers. The buttery potatoes melt in your mouth and it’s a huge hit whenever I make it for friends and family. Also try my Open Faced Tuna Melts for a protien packed lunch option.

The dish comes together in under 20 minutes, because the potatoes are small and cut in half, they cook up quick in hot water. A great light lunch or tasty elevated side dish similar to Mustard Potato Salad.

Ingredients Needed

Potatoes. I like to use a mix of red baby (new) potatoes and Yukon. You can use either one you prefer. Fingerling will also work.

Canned Tuna. Use a high quality tuna that you enjoy. I use Wild Planet. Rinse the tuna and drain excess water to cut back on sodium. I use this tuna in my Tuna Pesto Pasta.

Capers. Capers in brine bring a nice pop of flavor and pair with the tuna great.

Whole Grain Mustard. I love the bite and texture to gain mustard. You can use regular dijon as well.

Seasoning. Salt, pepper, dried dill, dried basil.

*All other ingredients and measurements are listed below in the recipe card.

Recipe Variations

Baby (new) potatoes. You can use regular sized Yukon gold, but you will need to chop them into bit sized pieces to ensure a swift cook.

Tuna. I use high quality albacore tuna. You can use skip jack tuna if you want a tuna lower in mercury OR you can also use canned chicken breast.

Red onion. Use white onion or green onion if you want a more mild flavor.

Whole Grain Mustard. Use dijon mustard or mayo.

Capers. You can sub sardines.

Olive Oil. Use any neutral flavored oil (avocado).

Steps To Make This Recipe

Step One. n a large pot (4-6 quarts) bring water to a boil. While bringing water to a boil, wash the potatoes. Slice the potatoes in half so they are bite sized, set aside until water is boiling. Next prepare the lemon dressing in a bowl with a whisk.

Step Two. Add the potatoes to the water with a heavy pinch of salt. Boil for 10-14 minutes or until they are tender enough to pierce with a fork. Let the potatoes cool. Once they are cooled, rinse with cold water (briefly) just to ensure the heat is out of them.

Step Three. Drain, rinse and drain all water from tuna. I add tuna to a mesh colander and drain the can water, I then give it a little rinse and then press it lightly to drain any excess liquid.

Step Four. In a large serving bowl, add potatoes, tuna and lemon dressing. Gently mix it all together and enjoy!

This dish will keep in the fridge in an airtight container for up to 4 days. You can add a little more mustard and oil to it to freshen it up as the week goes on, the potatoes tend to soak up liquid. I do not recommend freezing it.

Recipe FAQs

Recipe Tips

If you want to make this ahead of time, you can get everything prepared and add the lemon, oil, seasoning and capers just before serving. to ensure the potatoes don’t soak it all up.

Other mix ins that are wonderful with this are, chopped red bell pepper, pine nuts or pumpkin seeds or sun dried tomatoes.

Recipe Pairings

This recipe can be enjoyed on it’s own as a light lunch, or you can serve it as a side dish with my Pulled Chicken, Turkey Smash Burgers, BBQ Chicken Thighs and more.

Other Side Dish Recipes To Enjoy

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