German Tuna Salad
Experience a delightful fusion of hearty and tangy flavors with this German Tuna Salad recipe, a refreshing twist on classic potato salad that's perfect for any occasion. This vibrant dish combines tender boiled potatoes, flaked canned tuna, crunchy dill pickles, and chopped hard-boiled eggs for satisfying texture and flavor. Tossed in a creamy dressing made with sour cream, mayonnaise, Dijon mustard, and a hint of white wine vinegar, this salad is elevated with the freshness of parsley and the zestiness of red onion. Ready in just 35 minutes, it's a versatile choice for picnics, potlucks, or a quick yet satisfying meal. Serve it chilled for the ultimate comforting yet zesty side or light main dish. Perfectly balanced and packed with protein, this recipe is a must-add to your list of summertime favorites.
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Recipe Information
Ingredients
- 2 cans Canned tuna (in water or oil, drained)
- 2 pieces Potatoes (medium, boiled and cooled)
- 1 piece Red onion (small, finely chopped)
- 3 pieces Dill pickles (finely diced)
- 2 pieces Hard-boiled eggs (peeled and chopped)
- 2 tablespoons Fresh parsley (chopped)
- 3 tablespoons Sour cream
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon White wine vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Boil the potatoes until tender (about 12–15 minutes), then drain and let cool completely. Peel the skins and dice them into small cubes.
Drain the canned tuna, breaking it apart into smaller flakes with a fork. Place in a large mixing bowl.
Add the diced potatoes, chopped red onion, diced dill pickles, and chopped hard-boiled eggs to the bowl with the tuna.
In a separate small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper to form a creamy dressing.
Pour the dressing over the tuna mixture and gently stir to evenly coat all the ingredients without breaking apart the potatoes too much.
Fold in the fresh parsley for added flavor and color.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled as a light meal or side dish, optionally garnished with extra parsley or sliced pickles.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 3436 mg | 149% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 10.7 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
