Mediterranean Tuna Potato Salad with Eggs, Olives, and Red Onion

Prep Time: 20 minutes   |   Cook Time: 20 minutes   |   Total Time: 40 minutes   |   Servings: 4–6

Introduction

Tuna potato salad recipe with eggs olives and red onion is a hearty and flavorful Mediterranean-inspired dish made with tender potatoes, protein-rich tuna, hard-boiled eggs, briny olives, and crisp red onion. Tossed in a light lemon dressing and finished with fresh parsley, this refreshing salad is perfect for lunch, dinner, meal prep, or picnics. Packed with wholesome ingredients and vibrant flavors, it's satisfying enough to serve as a complete meal while remaining fresh and easy to prepare.

Ingredients

• 2 lbs Yukon Gold or baby potatoes, halved (900 g)
• 2 cans tuna, drained (10 oz / 280 g)
• 4 hard-boiled eggs, quartered
• 1/2 cup black olives (75 g)
• 1/4 red onion, thinly sliced (40 g)
• 1 red bell pepper, sliced (100 g)
• 2 tablespoons fresh parsley, chopped (10 g)

For the Dressing:

• 3 tablespoons extra virgin olive oil (45 ml)
• 1 tablespoon lemon juice (15 ml)
• 1 teaspoon Dijon mustard (5 ml)
• 1/2 teaspoon paprika (1.5 g)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)

Step-by-Step Instructions

1. Cook the potatoes: Place the potatoes in a pot of salted water and boil for 12–15 minutes until fork tender. Drain and let cool slightly.
2. Prepare the eggs: Hard-boil the eggs, peel, and cut them into quarters.
3. Make the dressing: In a small bowl whisk together olive oil, lemon juice, Dijon mustard, paprika, salt, and black pepper.
4. Combine the ingredients: In a large serving bowl add the potatoes, tuna, black olives, red onion, and sliced red bell pepper.
5. Add the dressing: Pour the dressing over the salad and gently toss to coat.
6. Finish with eggs: Arrange the quartered eggs on top and sprinkle with fresh parsley.
7. Serve: Enjoy immediately or chill for 30 minutes before serving for even better flavor.

FAQs

Q1: Can I use canned salmon instead of tuna?
Yes, canned salmon makes an excellent substitute.

Q2: What type of potatoes work best?
Yukon Gold or baby potatoes hold their shape well and have a creamy texture.

Q3: Can this tuna potato salad recipe with eggs olives and red onion be made ahead?
Yes, it keeps well in the refrigerator for up to 3 days and tastes even better after chilling.

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