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Classic tuna potato salad in a white bowl with cubed Yukon Gold potatoes, flaked tuna, sliced hard-boiled eggs, dill and lemon wedges

Classic Tuna Potato Salad Recipe (Easy, Healthy & High-Protein)

A creamy, high-protein classic tuna potato salad with tender Yukon Gold potatoes, flaked tuna, sliced hard-boiled eggs and a bright lemon-Dijon dressing. Easy, healthy and ready in about an hour.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Lunch
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Yukon Gold potatoes waxy, hold their shape
  • 2 cans albacore tuna in olive oil 5 oz each, drained and flaked
  • 2 large hard-boiled eggs sliced just before serving
  • 1/2 cup celery finely diced, for crunch
  • 1/4 cup red onion finely diced
  • 2 tbsp capers drained
  • 1/4 cup fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Chef's knife
  • Cutting board

Method
 

  1. STEP 1 — Place the cubed Yukon Gold potatoes in a large pot of salted cold water, bring to a boil, and cook until just tender, 12 to 15 minutes. Drain in a colander and let cool completely.
  2. STEP 2 — Whisk the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, kosher salt, and black pepper in a small bowl until emulsified.
  3. STEP 3 — Add the cooled potatoes, drained tuna, celery, red onion, capers, dill, and parsley to a large mixing bowl.
  4. STEP 4 — Pour the dressing over the salad and toss gently to coat. Cover and chill for 30 minutes so the flavors meld.
  5. STEP 5 — Gently fold in the sliced hard-boiled eggs just before serving so they stay whole.

Notes

★ Start the potatoes in cold salted water so they cook evenly and stay creamy inside.
★ Let the potatoes cool completely before adding the dressing so the salad stays light, not greasy.
★ This salad tastes even better the next day — make it ahead and fold in the eggs just before serving.