A satisfying twist on classic potato salad—this version combines tender potatoes, flaky tuna, and boiled eggs in a creamy, tangy dressing. Great for lunch, meal prep, or a light dinner!
🛒 Ingredients (Serves 4)
- 500g potatoes (cubed)
- 1 can tuna (drained)
- 3 boiled eggs (chopped)
- 1/4 cup red onion (finely chopped)
- 2 tbsp fresh parsley or dill
🥣 Dressing:
- 1/3 cup mayonnaise (or half mayo + half Greek yogurt)
- 1 tbsp mustard
- 1 tbsp lemon juice or vinegar
- Salt & black pepper
👩🍳 Instructions
1. Cook potatoes
- Boil in salted water 10–15 minutes until tender
- Drain and cool
2. Prep ingredients
- Flake tuna
- Chop eggs and onion
3. Make dressing
- Mix mayo, mustard, lemon juice, salt, and pepper
4. Combine
- Add potatoes, tuna, eggs, onion, and herbs
- Gently toss with dressing
5. Chill
- Refrigerate 30 minutes for best flavor
💡 Tips for Best Salad
- Don’t overcook potatoes (keep shape)
- Cool potatoes before mixing
- Use tuna in water for lighter version
- Add dressing gradually
🔥 Variations
- Healthy: Use Greek yogurt instead of mayo
- Crunchy: Add celery 🥬
- Spicy: Add chili flakes 🌶️
- Mediterranean: Add olives & capers
🍽️ Serve With
- Toast or bread 🥖
- Fresh salad 🥗
- As a standalone meal
⚖️ Approx Nutrition (Per Serving)
- Calories: ~250–350
- Protein: ~18–22g
- Carbs: ~20–30g
- Fat: ~10–18g
🧮 WW (Weight Watchers) Points
- 4–6 points per serving
👉 Lower points:
- Use light mayo or yogurt
- Reduce dressing amount
❓ FAQs
Can I make ahead?
Yes—stores 2–3 days in fridge.
Can I use canned salmon?
Yes—great alternative.
Why is it watery?
Potatoes not cooled or overmixed.