Italian Tuna Potato Salad

Why You’ll Love It

Tastes so fresh: Making your own vinaigrette and using fresh potatoes, onions and parsley adds plenty of fresh flavors to this delicious tuna potato salad.
Easy to prepare: Once you’ve cooked the potatoes, there’s not much else to do apart from combine the ingredients.
A versatile dish: You could enjoy this tuna and potato salad by itself for lunch or a light evening meal, or have it as a side dish alongside burgers, pizza or your favorite grilled meat.
Nutrients in every bite: The recipe is gluten free and boasts an array of different vitamins and minerals. The combination of tuna, potatoes, fresh lemon, and onion are good for you as well as delicious.

Tuna Potato Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Yellow baby potatoes: Fingerling potatoes would work well in this recipe or you could use baby Dutch gold potatoes, baby red potatoes or Yukon Gold.
Tuna: Canned tuna is oil is good but make sure you’re using a good brand since it’s one of the main flavors in the dish. I like this tasty canned yellowfin tuna.
Extra virgin olive oil: This is the basis of the dressing. Again, use a good brand.
Lemon: To add a zesty zip to the flavor.
Olives and capers: You can omit one or both of these ingredients if you aren’t keen on them.
Red onion: Adds a savory flavor to the cooked potatoes and tuna salad. Sub sweet onion or shallots if you prefer.

How to Make Italian Potato Salad with Tuna

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the potatoes: Bring a large pot of water to a boil then add a pinch of salt and the potatoes and boil until fork tender. Drain, let the potatoes cool a little and cut in half.
Make the dressing: Whisk the olive oil with the lemon juice and zest, some of the garlic powder, and some salt and pepper until combined.
Combine the ingredients: Add potatoes to a large serving bowl, and then add some garlic powder and the tuna, onions, capers, olives, and fresh parsley. Toss with the lemon dressing and add more salt and pepper if needed.

Substitutions and Variations

Extra vegetables: Add marinated artichoke hearts or sun-dried tomatoes. Drain them first before adding to the salad.
Add some crunch: Sliced radishes, cucumber, pecans, hazelnuts, or walnuts would add some crunch and be a nice contrast with the buttery potatoes.
Spice it up: Add a splash of hot sauce to the dressing or some crushed red pepper flakes. You could even add a touch of Dijon mustard or whole grain mustard.
Add more herbs: Try fresh dill, tarragon, basil, or oregano.
A touch of cheese: Some parmesan cheese or feta cheese would also be good in this Italian tuna potato salad.

Serving Suggestions

Nibbles to begin: Start your meal with this unusual tomato feta soup.
One the side: This salad would pair well with a sheet pan Caprese pizza or even some buffalo chicken tenders. You can also have tuna potato salad without anything else, just as a light dinner or lunch in its own right.
Something sweet: Lemon sheet cake would make a tasty dessert, as would blueberry crumb cake.

How to Store Tuna and Potato Salad

Store: Keep leftovers in a covered container in the refrigerator for up to 3 days.
Freeze: This doesn’t freeze well. The potatoes would thaw out mushy and the dressing would separate.