This tuna potato & egg salad is light and delicious, it’s perfect for dinner or lunch. With tuna, potatoes, eggs, tomatoes, black olives and carrots this salad won’t leave you hungry. It’s loaded with filling ingredients and comes together really quick. Serve it with our easy-to-make homemade Red Wine Vinaigrette, or use your favorite dressing. Enjoy!
8 Small Potatoes, use yellow or red, boiled and sliced
½ tbsp. Kosher Salt, plus more to taste
4 Large Eggs, hard boiled, peeled and sliced
12 oz. Lettuce, iceberg, butter, or use your favorite
6 oz. Package Albacore Tuna in water
½ pint Grape or Cherry Tomatoes, cut in half
8-10 Large, Pitted Black Olives, sliced
1-2 tbsp. Shredded Carrots
Dressing, for serving
Homemade Red Wine Vinaigrette
½ cup Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
1 Garlic Clove, grated or minced finely
¼ tsp. Dried Oregano
¼ tsp. Kosher Salt
¼ tsp. Black Pepper, or to taste
Make the dressing
In a small jar, or a container with a tight fitting lid, add the extra virgin olive oil, red wine vinegar, grated garlic, dried oregano, salt, and black pepper. Cover the container and shake vigorously to mix. Refrigerate until ready to use, stir vigorously before using too.
Boil the potatoes
Place the potatoes in a medium pot, fill the pot with enough water to cover the potatoes by a couple inches. Bring the water to a boil over high heat. When the water is boiling, add a ½ tbsp. of salt. Cook the potatoes for approximately 10 minutes, or until they’re tender. Cook’s Notes: If the water starts splashing, lower the heat just a bit. Don’t overcook the potatoes, so they hold their shape when sliced. You should be able to slide a knife into the potato without it offering resistance.
Drain the potatoes completely and allow them to cool. When they’re cool enough to handle, slice them into thick rounds, or quarters. Refrigerate the potatoes until ready to build the salads.
While the potatoes cook, start hard boiled eggs
Gently place the eggs in a medium saucepan. Cover the eggs with cold water. Place the pan over high heat; bring the water to a full boil. Once the water is boiling vigorously, turn off the heat, cover the pan and let the eggs sit for 10 minutes. Drain the water and then rinse the eggs with cold water. Peel the eggs when they’re cool enough to handle.
Build the tuna potato & egg salad
Divide all the salad ingredients into four portions. Add the lettuce to 4 individual bowls. Top with the potatoes, eggs, tuna, tomatoes, black olives and shredded carrots.
Serve the tuna potato & egg salad with the homemade red wine vinaigrette. Enjoy!
Makes 4 large salads