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A super simple Italian Tuna Potato Salad made with baby potatoes, red onion and capers tossed in an easy olive oil and fresh lemon dressing. It’s a light and healthy lunch or side dish that’s ready in 15 minutes or less!
Italian tuna potato salad is something that’s incredibly simple and easy to make made with a light and healthy dressing that’s fresh and zingy.
This is an easy salad to whip up during the summer for eating outdoors (picnics, BBQs etc) but it’s something I love to make all year round as a quick, easy and healthy lunch that won’t leave you hungry afterwards.
You can also customise it however you want by adding in different veggies and herbs, see all my tips below!
Ingredients – what you need
To make this salad you’ll need to use waxy potatoes such as fingerling, Yukon gold, Charlotte (UK), or baby potatoes. Starchy potatoes break up too much and soak up too much of the dressing (so you’d need more).
You’ll also need a red onion, capers, lemon, olive oil and fresh parsley. See the photo below that shows you all the ingredients you need!
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Pin ItBring a large pot of salted water to a boil and boil the potatoes until a knife can be inserted with ease (around 10 minutes) (photo 1).
Once cooked, drain the potatoes and let them cool slightly for a couple of minutes so they are not too hot but still warm.
Transfer them to a large serving bowl and add the sliced onion, chopped parsley, capers, tuna, and a good pinch of salt and pepper and toss everything together. Pour over the dressing and toss the salad again to coat it in the dressing, serve (photos 2-4).
Salad variations
This salad is super versatile and easy to adapt with what’s in season or what you feel like at the time, see some of my suggestions below.
- Green beans are a great addition (add them to the boiling potatoes a few minutes before the end until cooked through).
- Fresh and ripe tomatoes are perfect to add during summer.
- Crunchy cucumber or radishes add texture and freshness.
- Other fresh herbs such as basil or tarragon would work well, try to stay away from dried herbs here.
- For a little spice you could add 1/4-1/2 tsp of red pepper flakes (chilli flakes).
Recipe tips and FAQs
- Potatoes – waxy potatoes are best so go for something like baby potatoes, Yukon gold, Charlotte (UK) or fingerling potatoes.
- Tuna – use tuna in olive oil for best results and make sure it’s the best quality you can afford.
- Seasoning – potatoes need a good amount of seasoning so remember to boil them in salted water then add a little more seasoning (salt and pepper) over the salad before serving.
Yes, although I love to serve this while still warm it’s a great salad for making in advance. Once cooled store it in the fridge, you might need to add an extra drizzle of olive oil before serving to freshen it up a bit.
The salad will keep well in the fridge for 2-3 days.
More Italian Salads you might like
- Easy Russian Salad – Insalata Russa
- Chickpea Tuna Salad
- Easy Green Bean Salad with Mustard and Garlic Dressing
- Grilled Zucchini Salad with Melon & Prosciutto
- Italian Farro Salad
If you’ve tried this Tuna Potato Salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Italian Tuna Potato Salad
Ingredients
- 2 lbs waxy potatoes such as baby potatoes or fingerling, (1 kg) cut in half
- 1 can tuna in olive oil, (160g / 5oz) drained
- 1 red onion, finely sliced
- 2 tbsp capers
- 1 lemon, juice and zest
- 4 tbsp olive oil
- 1 small handful fresh parsley, chopped
- Salt and pepper, to season
Instructions
- Bring a large pot of salted water to a boil and boil the potatoes until a knife can be inserted with ease (around 8-10 minutes).
- Meanwhile, finely slice the red onion and fresh parsley, set aside. Add the olive oil (4 tbsp), lemon juice and zest to a bowl and whisk briefly to combine.
- Once cooked, drain the potatoes and let them cool slightly for a couple of minutes so they are not too hot but still warm.
- Transfer them to a large serving bowl and add the sliced onion, chopped parsley, capers (2 tbsp), tuna, and a good pinch of salt and pepper and toss everything together. Pour over the dressing and toss the salad again to coat it in the dressing, serve.
Video
Notes
- Potatoes – waxy potatoes are best so go for something like baby potatoes, Yukon gold, Charlotte (UK), or fingerling potatoes.
- Tuna – use tuna in olive oil for best results and make sure it’s the best quality you can afford.
- Seasoning – potatoes need a good amount of seasoning so remember to boil them in salted water then add a little more seasoning (salt and pepper) over the salad before serving.
- Leftovers – this salad will keep well in the fridge for 2-3 days.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and filling! Thanks for the recipe!
Just like my Neapolitan mother used to make! If you haven’t had this, you will be quite surprised.