Tuna Potato Salad

Tuna potato salad served in a black bowl and a fork inside, lemon halves, parsley and black pepper on the side.

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5 from 2 reviews

This is a refreshing, flavorful dish that combines tender baby potatoes, protein-rich canned tuna, zesty red onions, and fresh parsley, all tossed in a tangy lemon-olive oil dressing. Perfect for picnics, potlucks, or light lunches, this versatile salad is ready in just 30 minutes and easily customizable with your favorite add-ins.



For The Salad:

  • 2 lbs (1 kg) baby potatoes, cut in half or in quarters
  • 1 can tuna in olive oil (160g / 5oz) drained
  • 1 red onion, finely sliced
  • 1 handful fresh parsley, chopped


  • 1 lemon juice
  • 2 tablespoon olive oil
  • Salt and pepper to season



  1. Fill a saucepan with water. Add in salt and bring it to a boil. 
  2. Put the halved potatoes into the boiling salted water. Let them cook for about 10-15 minutes or until you can easily insert a knife or a fork. 
  3. While the potatoes are cooking, combine tuna, finely sliced red onion and fresh parsley in a large bowl and set aside. 
  4. Drain the potatoes when they are tender enough and let them cool.
  5. Transfer them to the salad bowl.


  1. Put lemon juice, olive oil, salt and pepper into a bowl and whisk well to combine.


  1. Pour the dressing over the salad and toss everything together and serve.


  1. Cut the potatoes into similar-sized pieces for an even cooking. 
  2. Keep an eye on the cooking time to avoid overcooking, which can lead to mushy potatoes. 
  3. Let the potatoes cool before adding them to the salad.
  4. Drain the canned tuna before adding it to the salad to prevent excess liquid from diluting the dressing and making the salad soggy.
  5. Prepare the salad a few hours in advance and refrigerate it, allowing the flavors to meld and develop for an even tastier result.
  6. Nutrition information is approximate and meant as a guideline only.