Italian Tuna Potato Salad

Italian Tuna Potato Salad kicks off with a punch of flavor and a surprising twist on a classic combo. If you’ve ever thought tuna and potatoes were an odd couple, stick around. This salad proves they’re better together than peanut butter and jelly (okay, maybe not that good, but close). It’s fresh, filling, and perfect for those days when you want something easy but still impressive.

Why You Should Try Italian Tuna Potato Salad

Ever get tired of the same old potato salad? This version adds a Mediterranean spin that wakes up your taste buds. The tuna brings in protein and a salty punch, while the potatoes keep things hearty. Plus, it’s a salad that can stand on its own for lunch or pair beautifully with grilled veggies or crusty bread.

I first stumbled onto this recipe during a trip to Italy, where I realized salads don’t have to be boring. This one quickly became my go-to for summer picnics and quick dinners. The best part? It’s ridiculously simple but tastes like you spent hours in the kitchen.

Variations I’ve Tried And Loved

You can switch things up easily with this salad. Here are a few combos I’ve enjoyed:

• Swap regular potatoes for baby red potatoes or fingerlings for a different texture.
• Add chopped olives or capers for an extra briny kick.
• Toss in some fresh herbs like parsley or basil to brighten the dish.
• Use canned tuna in olive oil for richer flavor or water-packed tuna if you want it lighter.
• Mix in a handful of cherry tomatoes for color and juiciness.

Adaly Kandice

Italian Tuna Potato Salad

A classic Italian-inspired salad combining tender potatoes and flavorful tuna, perfect as a light lunch or appetizer.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 360

Ingredients

  

• 4 medium potatoes, peeled and diced
• 1 can tuna in olive oil, drained
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• to taste salt and freshly ground black pepper

Instructions

 

1. Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
2. In a large bowl, combine the cooled potatoes, tuna, red onion, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

Use firm potatoes to maintain texture. Adjust vinegar and mustard to taste for balance. This salad can be served as a light lunch or appetizer.

Serving Ideas for Italian Tuna Potato Salad

This salad shines on its own but also pairs well with other dishes:

• Serve it alongside grilled chicken or fish for a balanced meal.
• Use it as a filling for a sandwich or wrap.
• Add a spoonful on top of mixed greens for a light dinner.
• Pack it for a picnic or potluck  it travels well and tastes great cold.

Helpful Tips for Italian Tuna Potato Salad

A couple of things I’ve learned that make this salad even better:

• Don’t overmix. You want the potatoes to stay chunky, not mushy.
• Use good quality olive oil; it really lifts the flavors.
• Taste and adjust seasoning after mixing. Sometimes it needs a little more vinegar or salt.
• If you’re short on time, microwave the potatoes instead of boiling. It cuts down cooking time drastically.

Leftovers and Storage

This salad keeps well in the fridge for up to 2 days. The flavors actually improve after resting overnight. Just store it in an airtight container and give it a quick stir before serving. Avoid freezing since the potatoes might get mushy.

If you notice the salad drying out, add a splash of olive oil or a squeeze of lemon to revive it.

Common Mistakes to Avoid

Here’s what I see happen most often:

• Overcooking the potatoes until they’re falling apart. Keep them firm.
• Using tuna packed in water without any oil. The olive oil adds essential flavor.
• Adding too much vinegar at once. It’s easy to overpower the salad, so add gradually.
• Forgetting to season properly. Salt and pepper make all the difference.

Avoid these, and you’ll have a salad that’s consistently tasty.

Nutrition Facts (per serving)

• Calories: 360 kcal
• Carbohydrates: 31 g
• Protein: 25 g
• Fat: 17 g
• Fiber: 3 g
• Sugar: 2 g

This salad hits a nice balance of macros, making it a satisfying meal that won’t leave you feeling sluggish. Plus, the olive oil and capers add a dose of healthy fats and antioxidants. Perfect for fueling your day or winding down with a light dinner.