This Italian tuna potato salad is chunky, refreshing, and packed with Mediterranean flavors. It’s easy to make, customizable to personal taste, and loved by many for its simplicity and deliciousness. Enjoy!
If you loved my pasta fredda, you gonna love this easy recipe too!
Tuna potato salad is a delightful dish made with cooked potatoes, canned tuna, and a flavorful dressing. It’s a refreshing and satisfying salad that’s perfect for picnics, potlucks, or as a light lunch.
There are countless of variations to make this popular dish, each country and family has its own recipes and adds their personal twist. In Italy is called insalata di patate e tonno.
Italian tuna potato salad usually features ingredients like cherry tomatoes, olives, capers, and red onions. Everything coated with a zesty dressing made of lemon juice and extra virgin olive oil. So delcious!
Ingredients
- Potatoes: Any type of waxy potatoes works fine, make sure to cut them into same-sized pieces.
- Tuna: I recommend tuna packed in olive oil.
- Tomatoes: You can use grape tomatoes, cherry tomatoes, or a mix of both.
- Olives: I really like the flavor and texture of taggiasche olives, if they’re not available use kalamata olives or substitute with any pitted olives.
- Onion: I prefer red onions, finely sliced.
- Cappers: I used capers packed in salt, but capers in brine work well for this recipe too. I like to rinse them a little bit under cold water.
For the dressing:
- Olive oil: My favorite is extra-virgin olive oil.
- Lemon: Fresh lemon juice, stay away from bottled juice… it just doesn’t taste the same.
- Vinegar: You can use your favorite type of vinegar, I used white vinegar by the way.
- Herbs: Freshly chopped parsley and basil.
- Cappers: Add some chopped capers for a burst of flavor.
- Seasonings: Basic salt & pepper seasonings. Remember to add a small amount then taste and adjust.
How to Make Tuna Potato Salad
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
Wash thoroughly the potatoes and peel them (or leave the skin on) and cut them into chunks.
Place them in a pot and cover them with 1 inch of water. Add a good sprinkle of salt and bring the water to a boil.
Cook until the potatoes are fork-tender but not mushy. Remove them from the hot water and place them on a colander. Allow to cool to room temperature.
Place tuna, cherry tomatoes, onions, olives, and capers in the bowl with the cooked potatoes.
Add olive oil, vinegar, lemon juice, chopped parsley and basil, and chopped cappers in a jar. Add a pinch of salt and freshly cracked peppers, then close the lid and shake the jar to combine the ingredients.
Pour the dressing over the ingredients in the bowl and gently toss to coat. Adjust seasonings to taste and chill in the fridge for 20-30 minutes before serving.
Expert Tips & Notes
- For this recipe, you want potatoes that won’t turn mushy or fall apart when you mix them with the dressing and other ingredients. Popular choices include Yukon gold potatoes, red potatoes, fingerling, and baby potatoes.
- Cut the potatoes more or less of the same size so they will cook evenly.
- Cook the potatoes just until they are tender but still firm. Insert a fork to test their tenderness, if you feel a noticeable resistance keep cooking and test again every 1-2 minutes.
- Make sure to allow the potatoes to cool down before tossing them with the other ingredients or they will cook and become mushy.
- Drain the tuna well before adding it to the bowl. So you won’t end with an oily salad.
- Once you’ve combined all the ingredients, let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld together beautifully.
- Tuna potato salad is one of those salads that taste even better the next day. So, making a big batch is a smart move, as you can enjoy the leftovers for a delicious lunch or snack.
Recipe Variations
The beauty of this tuna potato salad is its versatility, so don’t be afraid to get creative and customize it. Here are some ideas to twist your salad:
- Make it creamy: Add a few tablespoons of Greek yogurt, mayonnaise, or cream.
- Make it spicy: Mix in chopped pickled jalapeños or a pinch of Italian chili flakes for a spicy kick.
- Add more veggies: Green beans, crispy cucumbers, or bell peppers are perfect to add to this potato & tuna salad.
Storage
Tuna potato salad can last up to 3 days. Place leftovers in an airtight container and store them in your refrigerator.
If you’ve made a large batch, consider dividing it into smaller portions. This allows for quicker cooling and makes it easier to grab just the right amount when needed. When ready to eat, give it a quick mix to bring up the flavors, and enjoy!
If you plan on bringing this tuna potato salad to a potluck or gathering, consider storing all the components separately and assembling the salad 20-30 minutes before serving.
More Italian Salad Recipes
Loved this tuna potato salad recipe? Share your tips, tricks, and personal twists that you’ve added. Inspire others with your creative variations and make your culinary journey even more diverse and exciting. Don’t forget to follow this blog on Facebook, Pinterest, YouTube, and Instagram
Italian Tuna Potato Salad
Equipment
- 1 large mixing bowl
Ingredients
- 2 lb waxy potatoes (such as Yukon, red, or baby potatoes —cut into chunks)
- 5 oz tuna in olive oil (drained)
- 7 oz cherry tomatoes (halved)
- 1 cup olives (pitted)
- 1 medium red onion (finely sliced)
- 1 Tablespoon capers (rinsed)
For dressing
- 4 Tablespoons extra-virgin olive oil
- 1 Tablespoon capers (chopped)
- 1 lemon ( juice and zest)
- 2 Tablespoons wine vinegar
- 2 Tablespoons fresh parsley (chopped)
- 1 Tablespoon basil leaves (chopped)
- salt and pepper (to taste)
Instructions
- Place the potato chunks in a pot and cover them with 1 inch of water. Add about 1 teaspoon of salt and bring the water to a boil.
- Cook until the potatoes are fork-tender but not mushy.
- Remove the potatoes from the hot water and place them in a colander. Allow to cool to room temperature.
- Place tuna, cherry tomatoes, onions, olives, and capers in the bowl with the cooked potatoes.
- Add olive oil, vinegar, lemon juice, chopped parsley and basil, and chopped cappers in a jar.
- Add a pinch of salt and freshly cracked peppers, then close the lid and shake the jar to combine the ingredients.
- Pour the dressing over the ingredients in the bowl and gently toss to coat.
- Adjust seasonings to taste and chill in the fridge for 20-30 minutes before serving.
Notes
- Make sure to cut the potatoes more or less of the same size so they will cook evenly.
- Cook the potatoes just until they are tender but still firm. Insert a fork to test their tenderness, if you feel a noticeable resistance keep cooking and test again every 1-2 minutes.
- Allow the potatoes to cool down before tossing them with the other ingredients or they will cook and become mushy.
- Drain the tuna well before adding it to the bowl. So you won’t end with an oily salad.
- Once you’ve combined all the ingredients, let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld together beautifully.
- This potato salad can last up to 3 days. Place leftovers in an airtight container and store them in your refrigerator.
The tip about using baby potatoes so it won’t be mushy worked! I love this recipe and it’s my new favorite to have for lunch! It’s easy to prepare and it’s healthy too.
If you’re seeking a taste of Italy without leaving your kitchen, this italian potato salad recipe is your golden ticket. Delicious!
I paired this potato salad with some crusty bread and a glass of chilled Pinot Grigio, and it was as if I’d created my very own Italian feast at home. The simplicity of the ingredients and the depth of flavors made it an instant favorite among my family and friends.
Lovely potato and tuna salad! I’ll definitely make it. And that dressing! That’s why I love Mediterranean food, it’s so healthy and delicious 😋