Potato salad, tuna salad, egg salad come together in one salad bowl with this Potato Tuna Egg Salad recipe. This makes a tasty, dairy-free, nutrition packed salad that you can eat for lunch. Simple and easy to make too.
Have you started to crave for light lunches these days? That’s how we feel once it gets warmer outside. We need a more filling salad when it is for lunch. You know a healthy and filling salad calls for protein and this tuna egg salad is a perfect example.
Have you ever tried a tuna salad recipe with egg? Well, I love to add hard boiled eggs to salads so that they turn into a satisfying lunch and my favorite ingredients to combine with eggs are potatoes and beans. Did you know a typical Turkish Potato Salad contains eggs and is made without mayo? The same for Turkish White Bean Salad. Both are my top go-to salad recipes.
On the other hand, making a tuna and egg salad is something new to me. Do you put eggs in tuna salad? After seeing several salad recipes including these two ingredients on Pinterest, I was really intrigued to make my own version, which has to include potatoes. Who doesn’t love potatoes in their salads anyways?
If you want more recipes with potatoes, you might want to see our roasted lemon and garlic potatoes too.
As the name suggests, this recipe is a combination of tuna, eggs and potatoes. Besides these three main ingredients, I add a handful of chopped herbs and a simple dressing with olive oil, lemon juice, salt and black pepper.
How To Make
This potato tuna egg salad recipe has four easy parts.
First, cook potatoes. To do this, put potatoes in a pot, fill it with water. Bring it to boil and then let it simmer over medium high heat until potatoes are tender enough. You can check their tenderness with a fork. Drain and then wash them under cold water so that they are cool enough to peel. If you use fresh baby potatoes, just leave their skin on. Chop and put them aside to cool completely before combining with the other ingredients.
Second, cook eggs. Put them in a saucepan with cold water. Bring it to boil and then cook over medium heat for 5 minutes so that they are hard-boiled. Transfer them into a bowl of cold water to cool. Peel, chop and put aside.
Third, combine everything in a large bowl. Chopped potatoes, eggs, tuna and chopped herbs like fresh dill and micro greens.
Finally, prepare the dressing. Whisk lemon juice, olive oil, salt and black pepper well. Pour it over the salad and toss gently. It’s ready to serve now!
If you want another twist, you can roast the potatoes in oven instead of simply boiling them. Roughly chop potatoes, season with salt, black pepper and thyme. Drizzle with olive oil and mix. Line a baking sheet with parchment paper, place the potatoes and roast in a preheated oven at 400F until tender, about 30 minutes.
Make sure potatoes and eggs are cool enough before combining them with the rest of the ingredients. Otherwise, both tuna and herbs will be affected badly.
If you want to change the type of carb in the salad, substitute pasta for potatoes to make a delicious salad like this Tuna Macaroni Salad. It will become a perfect alternative to your regular pasta salad this way.
I use canned tuna because it is super easy to find and use. If you want to make it at home, buy tuna fish, cook it in oven, let it cool and then use it in the salad.
Is This Salad Healthy?
Yes, it is super healthy! There is nothing unhealthy in this recipe. What’s more, it’s super tasty! The combination of potatoes, eggs, tuna, herbs and the tangy dressing turns into an incredibly easy and delicious salad recipe. Unlike many tuna salad or egg salad recipes, there is no mayo in this one, so it is much lighter. Yet, it doesn’t lose anything from its wonderful taste.
The ingredients in my recipe are to make an easy tuna salad recipe with egg and potatoes. However, you can get creative and make your own version. Some ideas are as follows:
To add even more nutrition, avocado and beans would be the perfect addition. Just use canned white or red beans for a quick recipe.
You can add in whatever herbs you like as we do when making Tuna Salad Without Mayo. They would definitely jazz the salad up.
Pickles or celery would also work fine and make the salad even tastier.
A little Greek yogurt might add a nice flavor to the dressing and the salad.
How To Serve
There are three ways of serving this salad.
- Serve it in bowls. Combine everything in a large salad bowl and share it in bowls for a quick healthy lunch.
- Prepare lettuce wraps. Put some salad on each lettuce leaf and serve them as an appetizer.
- Make A Tuna Egg Salad Sandwich. If you are planning to serve it as a sandwich, it would be better to reduce the amount of potatoes or leave them out.
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Potato Tuna Egg Salad
Easy, nutrition-packed, healthy salad that combines potatoes, eggs and tuna.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: American
- 1 pound potatoes
- 4 eggs
- 2 5-ounce cans of tuna, drained
- ¼ cup chopped fresh dill
- ¼ cup micro greens
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- Put potatoes in a pot, fill it with water. Bring it to boil and then let it simmer over medium high heat until potatoes are tender. Check their tenderness with a fork. Drain and then wash them under cold water so that they are cool enough to peel. Chop and put them aside to cool completely before combining with the other ingredients.
- Put eggs in a saucepan with cold water. Bring it to boil and then cook over medium heat for 5 minutes so that they are hard-boiled. Transfer them into a bowl of cold water to cool. Peel, chop and put aside.
- In a large salad bowl, combine chopped potatoes, eggs, tuna and chopped herbs like fresh dill and micro greens.
- Prepare the dressing by whisking together lemon juice, olive oil, salt and black pepper well. Pour it over the salad, toss gently and serve.
- Serving Size: 1 bowl
- Calories: 234
- Sugar: 1.9 g
- Sodium: 681.1 mg
- Fat: 12.6 g
- Carbohydrates: 20.9 g
- Protein: 10.8 g
- Cholesterol: 188.2 mg
Keywords: tuna egg salad, tuna salad, egg salad, potato salad, tuna and egg salad