Tuna & Baby Potato Salad
This Tuna & Baby Potato Salad is a hearty, protein-packed, and nutrient-rich dish that makes a perfect lunch or light dinner. Tender baby potatoes are combined with flaky tuna, crisp vegetables, and a light dressing, creating a balanced mix of flavors and textures. It’s a healthier alternative to traditional potato salads, as it skips heavy mayo in favor of a zesty olive oil and lemon dressing.
Ingredients
For the Salad
1 ½ lbs baby potatoes, halved
2 (5-oz) cans tuna in water or olive oil, drained
½ cup cherry tomatoes, halved
½ red onion, thinly sliced
¼ cup black or green olives, sliced (optional)
2 tablespoons capers (optional, for a briny kick)
¼ cup fresh parsley or dill, chopped
2 cups arugula or mixed greens (optional, for serving)
For the Dressing
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar (or lemon juice)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon honey (optional, for balance)
Instructions
1. Cook the Potatoes
Place baby potatoes in a pot, cover with water, and bring to a boil.
Simmer for 10-12 minutes until fork-tender. Drain and let cool slightly.
2. Prepare the Dressing
In a bowl, whisk together olive oil, Dijon mustard, red wine vinegar, garlic powder, salt, pepper, and honey.
3. Assemble the Salad
In a large bowl, combine cooked potatoes, tuna, cherry tomatoes, red onion, olives, and capers.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle with fresh parsley or dill.
4. Serve & Enjoy
Serve on a bed of arugula or mixed greens, if desired.
Enjoy warm or chilled!
Nutritional Information
(Per Serving, Based on 4 Servings)
Calories: ~280
Protein: ~20g
Carbohydrates: ~28g
Fiber: ~4g
Fat: ~10g
Sodium: ~450mg
Omega-3: High (from tuna and olive oil)
(Values may vary depending on ingredients used.)
Notes & Tips
Make It Healthier: Use Greek yogurt instead of olive oil for a creamy dressing.
Boost the Flavor: Add crumbled feta or shaved Parmesan for extra depth.
Low-Carb Version: Swap baby potatoes for cauliflower or chickpeas.
Storage: Store in an airtight container in the fridge for up to 3 days.
Meal Prep Friendly: Assemble everything except the greens and store separately to keep it fresh.
This Tuna & Baby Potato Salad is an easy, filling, and nutritious meal—perfect for a quick lunch or a light, balanced dinner!