This tuna potato salad is a lighter, flavorful twist on a classic made with baby potatoes, flaky tuna, shallots, and a zesty lemon-mustard dressing. It’s easy, protein-packed, and perfect for a light lunch or meal prep.
Recipe Overview
- Prep and Cook Time: 20 minutes, plus 30 minutes chilling
- Cooking Method: Stove-top
- Dietary Info: Whole30, Paleo, Ancestral diet
- Tools Needed: Medium pot, sharp knife, large mixing bowl, grater
- Skill Level: Easy
Why You’ll Love This Tuna Potato Salad
This salad is a happy fusion: the comforting texture of potato salad with the protein boost of tuna, dressed without heavy mayonnaise. Bright lemon, tangy capers, and fresh dill keep the flavors lively and light.
It’s a great option for meal prep, a quick lunch, or whenever you want something filling without feeling weighed down.
Ingredients for Tuna Potato Salad
- Potatoes: Baby potatoes (or Yukon Gold/red potatoes). Their waxy texture helps them hold shape—cut into quarters after boiling so they absorb dressing.
- Canned tuna (water-packed): Choose wild-caught if possible. Drain and flake before adding.
- Aromatics: Shallot, garlic, capers, and fresh dill. Green onions or dried parsley can substitute if needed.
- Dressing: Olive oil, roasted walnut oil (optional), white wine vinegar, lemon zest and juice, Dijon or whole-grain mustard, salt and black pepper.
Substitutions and Variations
- Add-ins: Pepperoncini, Kalamata olives, or a splash of pickle/brine for extra tang.
- Dressing swaps: Use only olive oil or substitute avocado oil. Swap white wine vinegar for apple cider or red wine vinegar.
Make it Ancestral
Potatoes have been a staple in traditional diets for centuries. Choose organic potatoes when possible and pair them with sustainably caught tuna for a nourishing, straightforward meal that focuses on whole ingredients.
How to Make Tuna Potato Salad
The printable recipe is below in the recipe card. Follow these steps for best results.
Step 1. Cook
Place potatoes in a medium pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until fork-tender.
Step 2. Whisk
While potatoes cook, whisk the dressing: olive oil, roasted walnut oil (optional), white wine vinegar, lemon zest and juice, mustard, salt, and pepper.
Step 3. Toss
Drain and cut potatoes into quarters (or smaller). Toss immediately with the dressing while still warm so they absorb the flavors.
Step 4. Combine and Chill
Add flaked tuna, sliced shallots, minced garlic, capers, and chopped dill. Toss to combine, let sit at room temperature for 30 minutes, then chill for another 30 minutes before serving.
Helpful Tips
- Air-dry potatoes: After draining, let potatoes sit on a clean towel for 2–3 minutes to remove surface moisture for better texture.
- Rinse shallots: Soak sliced shallots in cold water 5–10 minutes if you want a milder onion flavor.
- Toss warm potatoes: Dressing clings better to warm potatoes, giving more flavor than waiting until they are fully chilled.
- Choose uniform potatoes: Similar-sized potatoes cook evenly and avoid a mix of under- and overcooked pieces.
Troubleshooting
- Overcooked potatoes: If soggy, drain and air-dry, chill to firm up, then cut into smaller pieces and mix gently with dressing.
- Salad too dry: Add more dressing or a splash of olive oil when serving to moisten.
💭Meal Prep Suggestion! Toss warm potatoes with dressing so they absorb flavor, then store potatoes separately in an airtight container. Keep tuna, shallots, and herbs in separate containers and add just before serving to avoid sogginess.
Serving Suggestions
Serve this salad chilled—make it at least an hour ahead for the best flavor.
Main dish: Enjoy as a satisfying lunch; one serving provides around 19 g protein. Add extra protein if you need a heftier meal.
As a side: Pair with roasted or grilled meats like pork tenderloin or duck for a fuller plate.
Condiments: A small side of raw sauerkraut or pickles adds brightness and probiotics.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the salad dries out, refresh it with extra dressing or a splash of olive oil before serving.
Freezing is not recommended; potatoes may become mushy and the dressing can separate. Refrigerate and enjoy within four days for best texture.
Yes. While it’s typically chilled, serving it warm is a nice variation—toss the warm dressed potatoes with the other ingredients and serve immediately.
Looking for more related recipes? Here are some ideas:
-
Chicken and Potato Salad
-
Buttered Potatoes with Dill
-
Quick Baked Salmon with Mayo and Dill
-
Salmon Sushi Bake
Did you make this tuna potato salad? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and a review in the comments. Thank you!💚
Printable Recipe
Tuna and Potato Salad
Anya @ Prepare & Nourish
Ingredients
- 1 pound baby potatoes
- 2 cans tuna packed in water, drained and flaked
- 2 shallots, sliced
- 1 garlic clove, minced
- 1 ½ tablespoons capers
- 3 tablespoons fresh dill, chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons roasted walnut oil (optional)
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon whole-grain mustard
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Place potatoes in a medium pot, cover with cold water, add salt, and bring to a boil. Reduce heat and simmer until fork-tender.
- While potatoes cook, whisk dressing: olive oil, walnut oil, white wine vinegar, lemon zest, lemon juice, mustard, salt, and pepper.
- Drain potatoes and cut into quarters or smaller pieces. Toss immediately with the dressing while warm so they absorb the flavors.
- Add flaked tuna, shallots, garlic, capers, and dill. Toss gently, let sit at room temperature for 30 minutes, then chill for another 30 minutes before serving.
Notes
Helpful Tips:
- Air-dry potatoes on a towel 2–3 minutes after draining to remove excess moisture.
- Soak sliced shallots in cold water 5–10 minutes to reduce sharpness if desired.
- Toss warm potatoes with dressing so they absorb more flavor.
- Use similarly sized potatoes to ensure even cooking.
Nutrition
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