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Tuna Potato Salad

tuna potato salad in bowl with serving utensils.
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This no mayo tuna potato salad is so simple to make but packed with bold flavors from fresh dill, red onion, lemon juice and red wine vinegar. You can make this easy and fresh salad in only about 25 minutes.

Ingredients

Scale
  • 2 pounds (907 g) baby (or other waxy) potatoes, scrubbed with water
  • 1/2 medium red onion (113 g), thinly sliced
  • 1/2 cup (18 g) chopped fresh dill (or other leafy fresh herb, see note 1)
  • 1 clove garlic, minced
  • 1/3 cup (79 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) lemon juice
  • 2 tablespoons (30 ml) red wine vinegar
  • 2 tablespoons (32 g) grainy mustard 
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine-grain salt, or to taste (plus salt for cooking water)
  • 2 five-ounce (142 g) cans of tuna, drained (preferably solid tuna packed in oil, see note 2)

Instructions

  1. Cut each baby potato in half (for larger baby potatoes, cut into quarters). If using full-sized waxy potatoes, cut them into about 1 1/2 inch chunks (you don't need to peel the larger potatoes but you can if preferred).
  2. Place the potatoes into a large saucepan. Fill with cold water until potatoes are covered by about 1 inch. Bring to a gentle boil over high heat and add a generous amount of salt to the water (about 1 tablespoon). Gently boil the potatoes until fork-tender, about 8 - 9 minutes. During the cook time, turn the heat down as necessary to maintain a gentle boil.
  3. When the potatoes are cooked, drain and rinse them with cold water to cool them down a bit, and drain again well (potatoes should still be warm, but not steaming hot). Set potatoes aside if still prepping the other ingredients (steps 4 - 5).
  4. While the potatoes are cooking, prep the veggies: slice the onion, chop the dill, and mince the garlic.
  5. Then, make the dressing: to a large bowl, add the minced garlic, extra-virgin olive oil, lemon juice, red wine vinegar, grainy mustard, dried oregano, and 1/2 teaspoon salt. Whisk to combine.
  6. Add the still-warm cooked potatoes to the bowl with the dressing. Stir gently to coat the potatoes in the dressing.
  7. Add the drained tuna, sliced onion and chopped dill. Stir gently to combine. Taste the salad and add more salt if needed. The potato salad can be served warm right away, or at room temperature, or cold.

Notes

If you don't like dill, you can use any other fresh leafy herb that you like. Some good options would be parsley, cilantro, chives, or basil (or a combination of these).

You can use any type of tuna that you like for this salad, but my preference is solid tuna packed in oil. Solid tuna will give you larger, firmer pieces that you can bite into, whereas chunk tuna will break apart into smaller flakes that blend somewhat into the other ingredients. And, tuna packed in oil has a nice richness and moist texture compared to water packed tuna.

The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Find it online: https://nibbleanddine.com/tuna-potato-salad/