30-Minute Tuna Potato Salad

If you ask me, tuna potato salad is one of those recipes that just makes sense.

This hearty side dish brings together tender Yukon Gold potatoes and flaky albacore tuna with bright, fresh flavors. Crunchy celery and red onion pair with a zesty lemon dressing that’s packed with herbs and garlic.

It’s tossed with briny capers and cilantro for an extra punch of flavor. A touch of Dijon mustard and a sprinkle of red chili flakes help the whole thing come together.

It’s a satisfying dish that works for picnics, potlucks, or just a simple weeknight dinner.

What Kind of Tuna Should I Use?

You can use either tuna packed in water or oil for this potato salad, and both will give you great results. If you go with oil-packed tuna, it’ll add a bit more richness to the salad, while water-packed keeps things lighter. I’d recommend choosing solid or chunk tuna over flaked since it holds its shape better and gives you nice, hearty pieces throughout the salad. As for the type, albacore (white tuna) has a milder flavor and firmer texture, while skipjack (light tuna) is a bit more budget-friendly and has a stronger taste – either one works perfectly here, so just grab whichever you prefer or have on hand.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swaps:

• Baby red potatoes: You can use regular red potatoes or Yukon golds – just cut them into bite-sized pieces. Russets work too, though they’re a bit more delicate and might break apart easier.
• Canned tuna: Either water-packed or oil-packed tuna works here. If you want to switch things up, try canned salmon or even cooked chicken breast for a different protein option.
• Whole grain mustard: Dijon mustard makes a great substitute if that’s what you have in your fridge. Yellow mustard works in a pinch, though it’ll give you a milder flavor.
• Fresh cilantro: Not a cilantro fan? Swap it with fresh parsley or dill. If using fresh dill, reduce the dried dill to ¼ teaspoon.
• Capers: If you don’t have capers, chopped green olives or cornichons (small pickles) give you a similar briny kick.
• Dried herbs: Fresh herbs work great too – just use about three times the amount (so 1½ teaspoons of fresh dill and basil instead of ½ teaspoon dried).

Watch Out for These Mistakes While Cooking

Overcooking your potatoes is the biggest mistake you can make with this salad – they should be fork-tender but still hold their shape, not mushy or falling apart. To test if they’re done, pierce a potato with a fork around the 10-minute mark, and if it slides off easily without resistance, they’re ready to drain. Another common error is dressing the potatoes while they’re still hot, which can make them absorb too much liquid and turn gummy, so let them cool for at least 10-15 minutes after rinsing with cold water. For extra flavor, make your lemon dressing first and let it sit while the potatoes cook – this gives the garlic and herbs time to blend together. Finally, don’t skip draining your tuna really well by pressing it with a fork in a strainer, as excess moisture will water down your dressing and make the salad bland.

What to Serve With Tuna Potato Salad?

Tuna potato salad is hearty enough to be a main dish on its own, but I love serving it alongside some fresh vegetables or greens to round out the meal. A simple arugula or mixed greens salad with a light vinaigrette works great since the potato salad is already pretty filling. If you’re looking for something more substantial, grilled vegetables like zucchini, bell peppers, or asparagus make a nice pairing. For a picnic or potluck vibe, serve it with sliced tomatoes, cucumber spears, and some crackers or pita chips on the side.

Storage Instructions

Store: This tuna potato salad keeps really well in the fridge. Just transfer it to an airtight container and it’ll stay fresh for up to 4 days. The flavors actually get better after a day or two as everything marinates together, so it’s perfect for making ahead for lunches or picnics.

Serve: You can enjoy this salad straight from the fridge or let it sit at room temperature for about 15 minutes before serving. Give it a good stir before eating since the dressing might settle at the bottom. If it seems a bit dry after storing, just drizzle a little extra olive oil and lemon juice to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 48-60 g
• Fat: 28-38 g
• Carbohydrates: 100-120 g

Ingredients

For the salad:

• 2 lb potatoes (I use Yukon Gold for a creamier texture)
• 10 oz tuna (I prefer StarKist albacore in water)
• 1/3 cup finely diced red onion
• 3 tbsp capers
• 3 tbsp chopped cilantro
• 1/4 cup finely chopped celery

For the dressing:

• 4 tbsp olive oil (I recommend Bertolli extra virgin)
• 2 tbsp mustard (Dijon style adds the best tang)
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 3 garlic cloves, minced
• 1 tsp dried dill
• 1/2 tsp dried basil
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1/8 tsp red chili flakes

Step 1: Prepare Mise en Place and Start Potatoes

• 2 lb potatoes
• 1/2 tsp sea salt

Wash the potatoes and cut them into bite-sized pieces (about 1-inch cubes) for even cooking.

While you’re prepping, bring a large pot of salted water to a boil.

I like to use Yukon Gold potatoes because they hold their shape better and create a creamier texture in the finished salad.

Once the water is boiling, add the potato pieces and cook for 10-14 minutes until they’re just tender but still hold their shape—you want them fork-tender but not falling apart.

Step 2: Build the Lemon Dressing

• 4 tbsp olive oil
• 2 tbsp mustard
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 3 garlic cloves, minced
• 1 tsp dried dill
• 1/2 tsp dried basil
• 1/4 tsp sea salt
• 1/4 tsp cracked black pepper
• 1/8 tsp red chili flakes

While the potatoes cook, prepare the flavorful dressing base.

In a medium bowl, whisk together the olive oil, Dijon mustard, lemon juice, and lemon zest until well combined.

Add the minced garlic, dried dill, dried basil, remaining salt, cracked black pepper, and red chili flakes.

Whisk everything together until the dressing is fully emulsified and the spices are evenly distributed.

I find that letting the garlic sit in the acid from the lemon juice for a few minutes mellows its raw bite while keeping it vibrant.

Step 3: Cool Potatoes and Prepare Mix-ins

• 10 oz tuna
• 1/3 cup red onion
• 3 tbsp capers
• 3 tbsp chopped cilantro
• 1/4 cup celery

When the potatoes are tender, drain them in a colander and rinse with cold water to stop the cooking process immediately.

Set aside to cool to room temperature.

While the potatoes cool, drain and rinse the tuna under cold water to remove excess liquid, then gently flake it into a small bowl.

Finely dice the red onion, chop the cilantro, and finely chop the celery, keeping each ingredient separate for now.

Step 4: Assemble and Finish the Salad

• cooled potatoes from Step 3
• flaked tuna from Step 3
• diced red onion from Step 3
• capers
• cilantro from Step 3
• chopped celery from Step 3
• lemon dressing from Step 2

Once the potatoes have cooled to room temperature, transfer them to a large mixing bowl.

Add the drained tuna, diced red onion, capers, cilantro, and chopped celery.

Pour the lemon dressing from Step 2 over the mixture and fold everything together gently with a rubber spatula, being careful not to break apart the potatoes or tuna too much.

The salad is best served at room temperature, where all the flavors shine through together—I find serving it cold dulls the brightness of the lemon and herbs.

30-Minute Tuna Potato Salad

Delicious 30-Minute Tuna Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 875

Ingredients Method

Ingredients

  

For the salad:

• 2 lb potatoes (I use Yukon Gold for a creamier texture)
• 10 oz tuna (I prefer StarKist albacore in water)
• 1/3 cup finely diced red onion
• 3 tbsp capers
• 3 tbsp chopped cilantro
• 1/4 cup finely chopped celery

For the dressing:

• 4 tbsp olive oil (I recommend Bertolli extra virgin)
• 2 tbsp mustard (Dijon style adds the best tang)
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 3 garlic cloves, minced
• 1 tsp dried dill
• 1/2 tsp dried basil
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 1/8 tsp red chili flakes

Method

 

1. Wash the potatoes and cut them into bite-sized pieces (about 1-inch cubes) for even cooking. While you're prepping, bring a large pot of salted water to a boil. I like to use Yukon Gold potatoes because they hold their shape better and create a creamier texture in the finished salad. Once the water is boiling, add the potato pieces and cook for 10-14 minutes until they're just tender but still hold their shape—you want them fork-tender but not falling apart.
2. While the potatoes cook, prepare the flavorful dressing base. In a medium bowl, whisk together the olive oil, Dijon mustard, lemon juice, and lemon zest until well combined. Add the minced garlic, dried dill, dried basil, remaining salt, cracked black pepper, and red chili flakes. Whisk everything together until the dressing is fully emulsified and the spices are evenly distributed. I find that letting the garlic sit in the acid from the lemon juice for a few minutes mellows its raw bite while keeping it vibrant.
3. When the potatoes are tender, drain them in a colander and rinse with cold water to stop the cooking process immediately. Set aside to cool to room temperature. While the potatoes cool, drain and rinse the tuna under cold water to remove excess liquid, then gently flake it into a small bowl. Finely dice the red onion, chop the cilantro, and finely chop the celery, keeping each ingredient separate for now.
4. Once the potatoes have cooled to room temperature, transfer them to a large mixing bowl. Add the drained tuna, diced red onion, capers, cilantro, and chopped celery. Pour the lemon dressing from Step 2 over the mixture and fold everything together gently with a rubber spatula, being careful not to break apart the potatoes or tuna too much. The salad is best served at room temperature, where all the flavors shine through together—I find serving it cold dulls the brightness of the lemon and herbs.