Mediterranean Tuna Potato Salad with Olives, Capers and Fresh Herbs

Prep Time: 20 minutes   |   Cook Time: 15 minutes   |   Total Time: 35 minutes   |   Servings: 4

Introduction

Tuna potato salad is a fresh and satisfying dish that blends tender potatoes with flaky tuna and vibrant Mediterranean flavors. This version features briny olives, tangy capers, and fragrant herbs tossed in a light olive oil dressing instead of a heavy mayo base. The result is a bright, flavorful salad that feels both hearty and refreshing. Perfect for lunch, meal prep, or a light dinner, it’s easy to prepare and packed with texture and taste. For the best results, use waxy potatoes that hold their shape and high-quality tuna for maximum flavor.

Ingredients

• 1 1/2 lbs baby potatoes, halved (680 g)
• 2 cans tuna in olive oil or water, drained (about 300 g)
• 1/2 cup black or Kalamata olives, sliced (75 g)
• 2 tablespoons capers, drained (30 g)
• 1/4 cup red onion, thinly sliced (40 g)
• 1/4 cup fresh parsley, chopped (15 g)
• 2 tablespoons fresh dill or basil, chopped (optional)
• 3 tablespoons extra virgin olive oil (45 ml)
• 2 tablespoons lemon juice (30 ml)
• 1 teaspoon Dijon mustard (5 ml)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)

Step-by-Step Instructions

1. Cook the potatoes: Place potatoes in a pot of salted water and bring to a boil. Cook for 12–15 minutes until fork-tender, then drain and let cool slightly.
2. Prepare the dressing: In a small bowl whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
3. Combine ingredients: In a large bowl add warm potatoes, drained tuna, olives, capers, red onion, and fresh herbs.
4. Add dressing: Pour the dressing over the salad and gently toss until everything is evenly coated.
5. Adjust seasoning: Taste and add more salt, pepper, or lemon juice if needed.
6. Rest: Let the salad sit for 10–15 minutes so the flavors blend together.
7. Serve: Serve slightly warm or at room temperature for the best flavor.

FAQs

Q1: What type of potatoes work best for tuna potato salad?
Waxy potatoes like baby potatoes or Yukon Gold hold their shape and work best.

Q2: Can I make this salad ahead of time?
Yes. It can be stored in the refrigerator for up to 2 days and tastes even better as flavors develop.

Q3: Can I add other vegetables?
Yes, cucumbers, cherry tomatoes, or green beans are great additions.

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