Potato Salad with Tuna, Eggs and Olives
This Potato Salad with Tuna, Eggs, and Olives is a hearty yet fresh Mediterranean-inspired dish. Creamy potatoes are paired with flaky tuna, soft-boiled eggs, and briny olives, all tossed in a light lemon–olive oil dressing. It’s protein-rich, satisfying, and perfect as a main salad or a flavorful side—no heavy mayo needed.
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: ~35 minutes
Servings: 4
Ingredients
For the Salad:
500 g potatoes (baby or Yukon gold), halved
2 cans tuna in olive oil or water, drained and flaked
3 eggs, hard- or soft-boiled, quartered
1/3 cup black or green olives, pitted and sliced
1/4 cup red onion, thinly sliced
2 tablespoons fresh parsley or dill, chopped
For the Dressing:
3 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon juice or red wine vinegar
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Instructions
Cook the potatoes:
Boil potatoes in salted water for 15–18 minutes until fork-tender.
Drain and let cool slightly.
Boil the eggs:
Cook eggs to your preference, cool, peel, and cut into quarters.
Make the dressing:
Whisk olive oil, lemon juice, Dijon (if using), salt, and pepper.
Assemble the salad:
In a large bowl, combine warm potatoes, tuna, olives, red onion, and herbs.
Dress & finish:
Pour dressing over the salad and gently toss.
Top with eggs just before serving.
Tips & Variations
Nicoise-style: Add green beans or cherry tomatoes for a French twist.
Creamier option: Stir in 1–2 tablespoons Greek yogurt.
Extra flavor: Add capers or a pinch of oregano.
Make ahead: Keeps well in the fridge for up to 24 hours.
Nutritional Information
Calories: 340 kcal
Protein: 22 g
Fat: 14 g
Carbs: 28 g
Fiber: 4 g