Description
This Potato Salad with Tuna and Eggs is a delightful and refreshing twist on the classic potato salad. It combines the creamy texture of potatoes with the rich flavor of tuna and the satisfying protein of hard-boiled eggs. The addition of red onion and olives provides a pleasant bite and briny flavor, while the lemon-mustard dressing adds a zesty and tangy kick. This salad is perfect as a light lunch, a side dish for a barbecue, or a convenient meal for a picnic. It’s easy to prepare and can be made ahead of time, making it an excellent choice for busy individuals and gatherings alike.
Ingredients:
- 500g potatoes, peeled and cubed
- 2 cans (approximately 5 oz each) tuna in oil, drained
- 4 large eggs
- 1 small red onion, finely chopped
- 100g green olives, pitted and sliced
- 2 tablespoons mayonnaise
- 1 tablespoon mustard
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Preparation:
Step 1: Prepare the Potatoes: Peel the potatoes and cut them into evenly sized cubes. Place them in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain well and allow to cool.
Step 2: Cook the Eggs: While the potatoes are cooking, place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove from heat, cover, and let sit for 10 minutes. After 10 minutes, transfer the eggs to an ice bath to cool. Once cooled, peel and halve or quarter the eggs.
Step 3: Combine the Ingredients: In a large bowl, gently combine the cooled potatoes, drained tuna, chopped red onion, and sliced olives.
Step 4: Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper until well combined and smooth. Adjust seasonings to your liking.
Step 5: Dress the Salad: Pour the dressing over the potato and tuna mixture. Gently toss to coat all the ingredients evenly, being careful not to mash the potatoes.
Step 6: Garnish and Serve: Arrange the halved or quartered eggs on top of the salad. Garnish with freshly chopped parsley. Serve chilled or at room temperature.
Why You’ll Love This Recipe
This Potato Salad with Tuna and Eggs is a standout because it’s:
- Flavorful: The combination of tuna, olives, and a zesty lemon-mustard dressing creates a taste sensation.
- Easy to Make: With simple steps and readily available ingredients, this recipe is perfect for any cook.
- Versatile: Ideal for lunch, dinner, picnics, or potlucks.
- Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld together.
- Nutritious: Packed with protein and essential nutrients.
Serving Suggestions:
- Serve as a light lunch with a side of crusty bread.
- Pair with grilled chicken or fish for a complete meal.
- Bring to a barbecue or potluck as a crowd-pleasing side dish.
- Enjoy as a refreshing picnic option.
Tips:
- Potato Variety: Use Yukon Gold or red potatoes for the best texture.
- Tuna Quality: Choose high-quality tuna packed in olive oil for a richer flavor.
- Make Ahead: Prepare the salad a few hours in advance to allow the flavors to meld together.
- Adjust Seasoning: Taste and adjust the seasoning of the dressing to your preference.
- Add-Ins: Feel free to add other vegetables like celery, bell peppers, or pickles for added crunch and flavor.
- Avocado Addition: For an extra layer of flavor, consider adding diced avocado just before serving.
Preparation Time:
- Prep time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Nutrition Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 350-400 per serving
- Protein: 20-25g per serving
- Sodium: Varies depending on added salt and canned tuna; aim for lower sodium options.
Conclusion
This Potato Salad with Tuna and Eggs is a satisfying and flavorful dish that’s perfect for any occasion. Its simplicity and versatility make it a must-try recipe that will impress your friends and family. Enjoy the delicious combination of creamy potatoes, savory tuna, and tangy dressing in every bite.
Questions and Answers about This Recipe
Q1: Can I use a different type of potato?
A: Yes, you can. Yukon Gold or red potatoes are recommended for their creamy texture, but russet potatoes will also work. Just be careful not to overcook them, as they can become mushy.
Q2: Can I make this salad a day in advance?
A: Absolutely! In fact, making it a day in advance allows the flavors to meld together even more. Just be sure to store it in an airtight container in the refrigerator.
Q3: What if I don’t like red onion?
A: If you’re not a fan of red onion, you can substitute it with finely chopped celery or green onions for a milder flavor.
Q4: Can I use dried herbs instead of fresh parsley?
A: Yes, you can. Use about 1 teaspoon of dried parsley in place of the fresh parsley. However, fresh parsley will provide a brighter, fresher flavor.
Q5: Can I add other ingredients to this salad?
A: Certainly! Feel free to customize the salad with your favorite ingredients. Some popular additions include diced pickles, bell peppers, or a sprinkle of paprika for added color and flavor.
