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
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 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.
