If you are looking for a refreshing and satisfying dish that brings together hearty comfort and vibrant flavors, look no further than this Potato Salad with Tuna and Fresh Eggs Recipe. This classic yet delightful salad blends tender potatoes, flaky tuna, and creamy fresh eggs, all tossed in a zesty, well-balanced dressing that brightens every bite. Perfect for a quick lunch, a picnic, or a potluck favorite, this salad delivers texture, color, and nutrition in every forkful, making it one of those recipes you’ll want to keep coming back to again and again.
Ingredients You’ll Need
Getting this Potato Salad with Tuna and Fresh Eggs Recipe right is all about choosing simple, fresh ingredients that shine on their own but become absolutely delicious when combined. Each component adds a special touch—whether it’s the creaminess from the eggs and mayonnaise, the mild brininess of the tuna, or the fresh crunch of vegetables.
- Potatoes (4 medium, peeled and diced): Use waxy potatoes to ensure they hold their shape and provide the perfect tender texture.
- Tuna (1 can, 5 oz, drained): Choose tuna packed in oil for richness or water for a lighter option—drain well to avoid sogginess.
- Eggs (2 large): Fresh eggs, hard boiled and chopped finely, add a creamy, protein-packed element.
- Red onion (1/4 cup, finely chopped): Adds a subtle sharpness and beautiful color to the salad.
- Celery (1/4 cup, finely chopped): Contributes a pleasant crunch and fresh flavor contrast.
- Dijon mustard (1 tablespoon): Gives the dressing a bit of tang and depth.
- Mayonnaise (1/4 cup): The creamy base that brings the dressing together luxuriously.
- Olive oil (2 tablespoons): Adds smoothness and a hint of fruitiness to the dressing.
- Lemon juice (1 tablespoon): Brightens everything up with fresh acidity.
- Salt and pepper (to taste): Essential for seasoning and balancing flavors.
- Fresh parsley (chopped, for garnish): Provides an herbal freshness and lovely green color on top.
- Dried or fresh dill (optional, 1/2 teaspoon): A sprinkle of dill lends an aromatic lift that complements the 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—this step seasons the potatoes from the start. Add the peeled and diced potatoes, and cook them just until tender but still firm, about 10 to 12 minutes. Drain them thoroughly and let them cool enough so they don’t break apart in the salad. Next, using the same pot, gently lower in the eggs and boil them for 10 minutes to achieve perfect hard-boiled eggs. After cooking, place the eggs under cold running water to cool quickly before peeling and chopping them into small pieces.
Step 2: Prepare the Salad Base
In a large mixing bowl, combine the cooled potatoes, the drained and flaked tuna, finely chopped red onion, celery, and the chopped hard-boiled eggs. This is where texture really starts to come alive—the softness of the potatoes and eggs contrasts beautifully with the crunch of the celery and onion.
Step 3: Whisk the Dressing
In a smaller bowl, vigorously whisk together the Dijon mustard, mayonnaise, olive oil, lemon juice, and seasoning with salt and pepper. The dressing should be smooth and creamy, perfectly balancing tanginess, richness, and a hint of sharpness. Taste and adjust the seasoning as needed to make sure every bite bursts with flavor.
Step 4: Combine and Chill
Pour the luscious dressing over the potato mixture. Gently toss everything together so all ingredients are evenly coated without mashing the potatoes. The final salad should look vibrant and inviting. You can serve it immediately for a fresh taste or pop it into the fridge for 30 minutes; chilling allows the flavors to meld beautifully, making this Potato Salad with Tuna and Fresh Eggs Recipe even more irresistible.
How to Serve Potato Salad with Tuna and Fresh Eggs Recipe
Garnishes
Finishing touches make all the difference. Sprinkle fresh chopped parsley generously over the salad for a burst of color and freshness. If you’re feeling adventurous, a pinch of dill—either dried or fresh—adds a fragrant herbaceous note that complements the tuna to a tee. These garnishes not only make the dish look stunning but also enhance its aromatic appeal.
Side Dishes
This versatile salad pairs incredibly well with grilled meats like chicken or steak and also shines alongside crusty bread or pita. For a lighter meal, serve it atop fresh greens or with a side of roasted vegetables. Wherever you place it, this salad stands out as a hearty side or even a meal on its own.
Creative Ways to Present
Looking to impress? Serve the salad in hollowed-out tomatoes or avocados for an eye-catching presentation. Layer it in Mason jars for a picnic-ready individual portion, or add some colorful cherry tomatoes or sliced radishes on top to introduce an extra punch of color and crunch. These ideas make serving fun and personalize the experience for your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Potato Salad with Tuna and Fresh Eggs Recipe store beautifully in an airtight container in the refrigerator for up to 2 days. Keep the salad chilled to maintain the fresh flavors and textures, especially the firmness of the potatoes and eggs.
Freezing
Because of the mayonnaise and fresh eggs, freezing is not recommended for this salad. The texture and taste can become compromised after thawing, so best to enjoy it fresh or within a couple of days refrigerated.
Reheating
This salad is traditionally served cold or at room temperature, so reheating is unnecessary and not advised. If you prefer a warmer dish, consider enjoying the salad components separately warmed, but the mixed salad is best savored chilled.
FAQs
Can I use canned tuna packed in water instead of oil?
Absolutely! Tuna packed in water will make the salad lighter and less oily. Just be sure to drain it very well so that the salad doesn’t become watery.
What is the best type of potato for this salad?
Waxy potatoes like red or Yukon Gold hold their shape better when boiled and have a creamier texture, making them ideal for this recipe.
Can I make the dressing without mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt for a tangier and lighter option, though it will slightly change the flavor and texture.
How long should I boil the eggs for hard boiling?
Boiling eggs for 10 minutes will yield perfectly hard-boiled eggs with a firm yolk and no gray ring around it.
Can I prepare the salad a day ahead of time?
Yes, the salad actually benefits from sitting overnight as the flavors have time to meld. Just keep it refrigerated and stir gently before serving.
Final Thoughts
I truly hope you give this Potato Salad with Tuna and Fresh Eggs Recipe a try soon—it’s a wonderful way to elevate your salad game with minimal effort and maximum flavor. Whether for a family meal, a picnic, or a potluck, this dish will win hearts with every bite. It’s such a comforting, delicious combination of simple ingredients done right, and once you make it, I think you’ll agree it belongs in your go-to kitchen rotation.
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Potato Salad with Tuna and Fresh Eggs Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A classic and hearty Potato Salad with Tuna and Fresh Eggs, combining tender potatoes, protein-rich tuna, and hard-boiled eggs tossed in a creamy Dijon mustard dressing. Perfect as a quick, flavorful side or light main course, this recipe offers a delightful blend of textures and fresh, tangy flavors.
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 Ingredients
- 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 (for garnish)
- Optional: 1/2 teaspoon dried dill or fresh dill (for garnish)
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 until tender but still firm. Drain and set aside to cool. In the same pot, gently add the eggs and boil for 10 minutes to hard boil. Cool the eggs under cold running water, peel, and chop into small pieces.
- Prepare the Salad: In a large bowl, combine the cooled potatoes, drained and flaked tuna, finely chopped red onion, celery, and chopped hard-boiled eggs.
- Make the Dressing: In a small bowl, whisk together 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 mixture and gently toss to coat all ingredients thoroughly and evenly.
- Serve: Garnish with fresh chopped parsley and a sprinkle of dill if desired. Serve immediately, or refrigerate for 30 minutes to let the flavors meld together for a more intense taste.
Notes
- Use firm potatoes like Yukon Gold or red potatoes to maintain their shape.
- Chilling the salad before serving enhances the flavors.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Optional herbs like dill add a fresh and aromatic note to the salad.
- This salad can be stored in the refrigerator for up to 2 days.
