If you’re craving a hearty yet refreshing dish that feels like a warm hug on a plate, look no further than this Potato Salad with Tuna and Fresh Eggs Recipe. It’s a beautifully balanced medley of tender potatoes, protein-packed tuna, and creamy chopped eggs all tossed in a tangy, smooth dressing. This salad is a perfect blend of textures and bright flavors that wakes up your palate without overwhelming it. Whether you’re packing a picnic, looking for a quick lunch, or need a comforting side for dinner, this recipe proves that simple ingredients can come together to create something genuinely special.
Ingredients You’ll Need
The magic of this Potato Salad with Tuna and Fresh Eggs Recipe lies in its straightforward and fresh ingredients. Each one plays an essential role, from the creamy eggs adding richness to the crisp celery for a nice crunch, while the lemon juice and Dijon mustard wake up the flavors with a zing. These ingredients are simple staples but combine to create a dish that’s truly greater than the sum of its parts.
- 4 medium potatoes, peeled and diced: Choose waxy potatoes for the best texture—they hold their shape perfectly when boiled.
- 1 can (5 oz) tuna in oil or water, drained: Tuna adds savory depth and protein, making this salad truly satisfying.
- 2 large eggs: Hard-boiled and chopped, they bring creamy texture and richness.
- 1/4 cup red onion, finely chopped: Offers a sharp bite that balances the creaminess beautifully.
- 1/4 cup celery, finely chopped: Adds refreshing crunch and subtle herbal notes.
- 1 tablespoon Dijon mustard: Gives the dressing a tangy kick and complexity.
- 1/4 cup mayonnaise: Creates the creamy base that ties everything together.
- 2 tablespoons olive oil: Adds smoothness and a subtle fruity undertone.
- 1 tablespoon lemon juice: Brightens the salad with refreshing acidity.
- Salt and pepper, to taste: Essential seasonings to enhance all the other ingredients.
- Fresh parsley, chopped (for garnish): Brings a fresh, green burst of flavor and color.
- Optional: 1/2 teaspoon dried dill or fresh dill (for garnish): Adds a delicate herbal aroma that complements tuna perfectly.
How to Make Potato Salad with Tuna and Fresh Eggs Recipe
Step 1: Cook the Potatoes and Eggs
Start by bringing a large pot of salted water to a boil. The salt seasons the potatoes from within, enhancing their natural flavor. Add the diced potatoes and cook them for about 10-12 minutes until they’re tender but still have a little bite—avoiding mushiness is key here. Drain and set them aside to cool. Then use the same pot to gently boil the eggs for 10 minutes until hard-boiled. Cooling them quickly under cold running water makes peeling a breeze. Once peeled, chop the eggs into small pieces, just the right size to mingle through the salad.
Step 2: Combine the Salad Ingredients
In a large bowl, bring together the cooled potatoes, drained tuna, finely chopped red onion, celery, and chopped eggs. Each of these add layers of texture and flavor—soft potatoes, flaky tuna, crisp celery, pungent onion, and creamy eggs all in one beautiful blend. This is where you start to see how this recipe turns simple ingredients into a vibrant dish you can’t wait to dig into.
Step 3: Whisk the Dressing
This dressing is the secret to tying your Potato Salad with Tuna and Fresh Eggs Recipe together. Whisk Dijon mustard, mayonnaise, olive oil, lemon juice, salt, and pepper in a small bowl until perfectly smooth and creamy. The mustard adds a little tang, the lemon juice keeps it light and bright, and the mayo gives everything that dreamy coating. Taste and adjust the seasoning here—the dressing should sing with flavor without overpowering the rest of the salad.
Step 4: Toss and Dress
Pour the dressing over your potato mixture and gently toss to coat every bit evenly. Be delicate here so that your potatoes stay intact but get fully lacquered with that zingy, creamy dressing. Once combined, your Potato Salad with Tuna and Fresh Eggs Recipe is ready to be served or, even better, refrigerated for 30 minutes to let those flavors fully meld and mingle.
How to Serve Potato Salad with Tuna and Fresh Eggs Recipe
Garnishes
Finishing touches make all the difference. A sprinkling of freshly chopped parsley adds a pop of color and a fresh herbal note that brightens every bite. Dill, whether fresh or dried, is an excellent optional garnish giving a light, aromatic nuance that pairs perfectly with the tuna. These garnishes make the salad as beautiful as it is delicious.
Side Dishes
This salad is wonderfully versatile. Serve it alongside grilled vegetables for a light summer meal or with crusty artisan bread to soak up the creamy dressing. It also pairs beautifully with barbecued meats or crispy fried chicken, making it a perfect side for any gathering or weeknight dinner.
Creative Ways to Present
If you want to impress your guests, try serving this salad in hollowed-out bell peppers or avocado halves for a stunning presentation. You can also layer it in a clear glass bowl to showcase its vibrant colors or scoop it onto crisp lettuce leaves for instant handheld bites. These creative twists make the Potato Salad with Tuna and Fresh Eggs Recipe even more inviting.
Make Ahead and Storage
Storing Leftovers
This salad keeps well for up to 2 days in the refrigerator when stored in an airtight container. The flavors actually deepen as it rests, making leftovers just as tasty—if not more—than freshly made.
Freezing
Because of the mayonnaise and fresh eggs, freezing Potato Salad with Tuna and Fresh Eggs Recipe is not recommended. The texture and flavor will degrade, and this salad is best enjoyed fresh or chilled from the fridge.
Reheating
This salad is traditionally served cold or at room temperature, so reheating isn’t necessary or recommended. Simply take it out of the fridge a little before serving to take the chill off, and give it a gentle toss for perfect texture and flavor.
FAQs
Can I use different types of potatoes?
Absolutely! Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well without turning mushy. Avoid starchy potatoes like Russets if you want a salad with firm, distinct pieces.
Is it okay to use tuna packed in water instead of oil?
Yes, both tuna in oil and tuna in water work well. Tuna in oil provides a richer flavor, while tuna in water is lighter. Either choice will be delicious.
Can I make this salad vegan?
This particular Potato Salad with Tuna and Fresh Eggs Recipe relies on animal products for its signature flavor and texture. For a vegan version, you could substitute the tuna with chickpeas and replace eggs and mayonnaise with plant-based alternatives.
How do I prevent the potatoes from falling apart?
Cook your potatoes just until tender and not overcooked. Test them frequently after about 10 minutes and remove them from the water as soon as a fork pierces them easily but they still hold their shape.
What if I don’t have Dijon mustard?
You can use yellow mustard as a substitute, though it has a different flavor profile. If you prefer, a little horseradish or a splash of vinegar can also bring a similar tang to the dressing.
Final Thoughts
There’s something so comforting and satisfying about this Potato Salad with Tuna and Fresh Eggs Recipe that makes it a true favorite. It’s easy enough for any day but special enough to impress friends and family. The combination of creamy textures, fresh crunch, and tangy dressing creates a dish that’s just bursting with flavor and personality. Give it a try—you might find yourself reaching for this recipe again and again.
Print
Potato Salad with Tuna and Fresh Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A refreshing and hearty Potato Salad with Tuna and Fresh Hard-Boiled Eggs, perfectly blended with a creamy Dijon mustard dressing. This easy-to-make dish combines tender potatoes, protein-rich tuna, crunchy celery, and a tangy, flavorful dressing for a satisfying meal or side dish.
Ingredients
Salad Ingredients
- 4 medium potatoes, peeled and diced
- 1 can (5 oz) tuna in oil or water, drained
- 2 large eggs
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
Dressing
- 1 tablespoon Dijon mustard
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
- Optional: 1/2 teaspoon dried dill or fresh dill
Instructions
- Cook the Potatoes and Eggs: Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until tender but still firm. Drain and set aside to cool. In the same pot, gently add the eggs and cook for 10 minutes to hard boil them. Once done, cool the eggs under cold running water, peel, and chop into small pieces.
- Prepare the Salad: In a large bowl, combine the cooled potatoes, chopped tuna, finely chopped red onion, celery, and hard-boiled eggs.
- Make the Dressing: In a small bowl, whisk together the Dijon mustard, mayonnaise, olive oil, lemon juice, salt, and pepper until smooth and creamy. Taste and adjust the seasoning if needed.
- Combine: Pour the dressing over the potato and tuna mixture. Toss gently to ensure everything is evenly coated with the dressing.
- Serve: Garnish with freshly chopped parsley and a sprinkle of dried or fresh dill if using. Serve immediately, or refrigerate for about 30 minutes to allow the flavors to meld before serving.
Notes
- Use firm boiling potatoes such as Yukon Gold or red potatoes for the best texture.
- Drain the tuna well to avoid watery salad.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- Adjust the amount of lemon juice and Dijon mustard to your taste preference for tanginess and spice.
- Refrigerate leftovers within 2 hours and consume within 2 days for best freshness.
