This potato salad with tuna and eggs is more than a side dish. With tender potatoes, white albacore tuna, paper-thin sliced onions and hard boiled eggs, it’s perfect for lunch or a light dinner. The potato salad is dressed with extra virgin olive oil and red wine vinegar instead of mayonnaise, keeping it light, yet very satisfying. Enjoy!
4 Eggs, hard boiled, peeled and quartered
4 Medium Potatoes, peeled and quartered
½ cup Onion, thinly sliced (about ½ a small onion)
6 oz. White Albacore Tuna, in water
2 tbsp. Extra Virgin Olive Oil
1 tbsp. Red Wine Vinegar
½ tsp. Salt, plus about ½ tbsp. for the potato cooking water
Pinch of Fresh Black Pepper, to taste
Parsley, finely chopped for garnish
If you’re using pouch tuna there is no need to drain. If using canned tuna, drain it, but don’t leave it bone-dry.
Cook the potatoes
Add the peeled and quartered potatoes to a pot. Cover the potatoes with water by a couple of inches. Bring the water to a boil. Add about ½ tbsp. of salt. Cook the potatoes until they are fork tender, approximately 10-15 minutes. Drain the potatoes well, set aside.
Boil the eggs
Add the eggs to a medium pan and cover them with water by a couple of inches. When the water comes to a full boil, turn off the heat, cover the pot and let the eggs sit in the hot water for about 10 minutes. Rinse the eggs with cold water, when they are cool enough to handle, peel and set aside.
Make the potato salad with tuna
In a large bowl add the drained tuna and break up any large chunks with a fork. Add the potatoes, sliced onions, olive oil, vinegar, ½ tsp. of salt and pepper. Toss gently to combine.
Quarter, slice or chop the eggs and add them to the potato salad. Garnish with parsley and refrigerate until ready to serve.
This potato salad with tuna is delicious served with saltine crackers and hot sauce. Enjoy!
Approximately 4 servings