This tuna and potato salad is a fresh twist on classic potato salad. It’s hearty enough for lunch meal prep and often tastes even better the next day.
Note: originally published in 2024 and updated in 2026 with new photos and clearer instructions.
This tuna and potato salad is an easy, satisfying option when you want a bright, tangy lunch that keeps well. The dressing—made with lemon, red wine vinegar, grainy mustard and extra-virgin olive oil—gives the potatoes and tuna a fresh, zesty flavor. Using baby or other waxy potatoes keeps prep fast since they don’t need peeling and cook quickly. This recipe is ideal for meal prep: it holds up well in the refrigerator for several days and often tastes even better after a day or two as the flavors meld.
Lunchtime made easy
More simple make-ahead lunch ideas:
- Burrata Caprese
- Orzo Pesto Pasta Salad
- Creamy Cucumber Tomato Salad
- Zucchini Pasta Salad
Ingredients you will need
A couple notes on the ingredients
- Baby or waxy potatoes: Red skin, yellow, fingerlings or other waxy varieties hold their shape and don’t need peeling. They cook faster than starchy potatoes.
- Canned tuna: Any tuna works; solid tuna packed in oil gives a richer texture, but tuna in water is fine.
- Capers: Optional, but they add a briny pop that complements the lemon.
- Herbs: Use cilantro, parsley, or a mix. Dill is also a lovely substitute.
How to make the salad
Step 1
Cut baby potatoes in half (cut larger baby potatoes into quarters). Place them in a pot, cover with cold water by about an inch, add a generous pinch of salt and bring to a gentle boil. Cook until fork-tender, about 8–9 minutes. Reduce heat as needed so the water stays at a gentle boil to avoid breaking the potatoes.
A potato tip
Cut potatoes to similar sizes so they cook evenly. If some are notably larger, quarter those so everything finishes at the same time.
Step 2
While the potatoes cook, thinly slice the red onion, chop the cilantro or parsley, and mince the garlic.
Step 3
Make the dressing in a large bowl: whisk together extra-virgin olive oil, lemon juice, red wine vinegar, grainy mustard, minced garlic, dried oregano and salt until smooth and tangy.
Step 4
Drain and briefly rinse the cooked potatoes with cool water so they stop cooking but remain warm. Add the potatoes to the dressing along with drained tuna, sliced onion, chopped herbs and capers if using.
Step 5
Gently toss to combine so the potatoes absorb the dressing without breaking apart. Taste and adjust seasoning with more salt or lemon if needed. Serve warm, at room temperature, or chilled.
Recipe tips
- Use a gentle boil when cooking the potatoes. A rolling boil can cause some potatoes to fall apart and become mushy before they’re done.
- Salt the cooking water well. Generous salt in the water seasons the interior of the potatoes and makes the finished salad more flavorful.
- If you prefer larger chunks of tuna, add the drained tuna after mixing the other ingredients and gently fold it in or leave it on top for serving.
Storing the salad (and refreshing leftovers)
- Keep the salad tightly covered in the refrigerator. It will stay good for 3–4 days.
- As it sits, the potatoes will soak up more dressing and the herbs and onions will soften. To refresh leftovers, add a splash of fresh lemon juice and a drizzle of extra-virgin olive oil plus a handful of freshly chopped herbs.
Recipe FAQs
No. Baby and other waxy potatoes have thin skins that add color and texture to the salad, so peeling is unnecessary. If you use larger waxy potatoes and prefer them peeled, you may peel them, but it’s not required.
If the salad seems bland, add another pinch of salt and another squeeze of lemon juice. Next time, try salting the potato cooking water more generously to season the potatoes from the inside.
Recipe
Tuna and Potato Salad
A tangy, herb-forward tuna and potato salad that’s quick to make and excellent for meal prep. It keeps well and the flavors deepen after a day in the fridge.
- Author: Kate
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stove top
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the salad
- 2 pounds (907 g) baby or other waxy potatoes, scrubbed
- 2 five-ounce (142 g) cans tuna, drained (preferably packed in oil)
- ½ medium red onion (about 113 g), thinly sliced
- ½ cup (about 18 g) chopped fresh cilantro or parsley (or other leafy herb)
- 2 tablespoons (about 30 g) capers, optional
For the dressing
- ⅓ 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 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon fine salt, or to taste (plus salt for the cooking water)
Instructions
Cook the potatoes
- Cut each baby potato in half (or quarter larger baby potatoes). If using full-sized waxy potatoes, cut into 1-inch chunks.
- Place potatoes in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over high heat, add a generous pinch of salt (about 1 tablespoon), and maintain a gentle boil. Cook until fork-tender, 8–9 minutes.
- Drain and rinse with cold water to stop cooking. Drain well and set aside; potatoes should be warm but not steaming.
Prep and make the dressing
- While the potatoes cook, slice the onion, chop the herbs, and mince the garlic.
- In a large bowl, whisk together the minced garlic, olive oil, lemon juice, red wine vinegar, grainy mustard, dried oregano and ½ teaspoon salt.
Assemble the salad
- Add the warm potatoes, drained tuna, sliced onion, chopped herbs and capers to the dressing.
- Gently toss to combine. Taste and adjust seasoning with more salt or lemon if desired. Serve warm, at room temperature, or chilled.
Notes
If you prefer larger chunks of tuna, add the drained tuna after mixing the other salad ingredients and gently fold it in or leave it on top when serving.
The nutrition information provided is an estimate and will vary based on brands and exact amounts used.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 286
- Sugar: 2.9 g
- Sodium: 460 mg
- Fat: 9.4 g
- Saturated Fat: 1.5 g
- Carbohydrates: 33.5 g
- Fiber: 5.3 g
- Protein: 16.2 g
- Cholesterol: 14 mg