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
Scale
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.
