Potato and Tuna Salad
Elevate your salad game with this vibrant Potato and Tuna Salad — a perfect harmony of tender baby potatoes, flaky tuna, and crisp veggies dressed in a zesty Dijon-lemon vinaigrette. This wholesome recipe combines the salty tang of capers with the subtle sweetness of red onion, creating a deliciously balanced dish full of fresh, bold flavors. Ready in just 35 minutes, it's an ideal choice for a light lunch, picnic, or quick dinner, all while being naturally gluten-free and packed with protein. Serve it chilled or at room temperature for a simple yet satisfying meal that is sure to impress.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 cans canned tuna in olive oil
- 1 medium red onion
- 2 stalks celery stalks
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash the baby potatoes thoroughly and cut any large ones in half to ensure even cooking.
Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, thinly slice the red onion and celery, and roughly chop the fresh parsley.
Drain the potatoes in a colander and set them aside to cool slightly. Once cool enough to handle, cut them into bite-sized pieces.
Drain the canned tuna, leaving a little of the olive oil for added flavor, and flake it gently with a fork.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
In a large serving bowl, combine the cooked potatoes, tuna, red onion, celery, capers, and fresh parsley.
Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
Taste and adjust seasoning if necessary. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld together.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 11.1 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 188 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3450 mg | 73% | |
*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.
