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Tuna egg potato salad1

Tuna Egg Potato Salad

This hearty tuna egg potato salad combines tender potatoes, creamy eggs, flaky tuna, and a fresh lemon dressing for a filling, flavorful meal. A simple and comforting dish perfect for lunch, meal prep, or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, International
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds small waxy potatoes such as Yukon Gold, diced
  • 2 cans of tuna drained well
  • 4 hard-boiled eggs peeled and sliced
  • 1 cup celery chopped
  • ½ red onion finely diced
  • ¼ cup fresh parsley chopped
  • ½ cup mayonnaise
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper

Equipment

  • Large Pot For boiling potatoes and eggs
  • Large Mixing Bowl For combining the salad
  • Small Bowl For making the dressing

Method
 

  1. Boil diced potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let cool slightly.
  2. While potatoes cook, boil the eggs until hard-boiled, about 10 minutes. Cool, peel, and slice them.
  3. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
  4. In a large mixing bowl, combine cooled potatoes, drained tuna, chopped celery, red onion, and parsley.
  5. Pour the dressing over the salad and gently toss to coat. Fold in sliced eggs carefully.
  6. Serve immediately or chill for a few hours to allow the flavors to blend.

Notes

  • Substitute Greek yogurt for half the mayonnaise for a lighter dressing.
  • Stir in chopped dill pickles or capers for extra flavor.
  • Best enjoyed within 2–3 days for optimal texture.

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