This tinned fish potato salad is a tasty and easy dish that brings together creamy potatoes, salty tuna, and zingy olives. It’s a dish I often whip up when I want something hearty yet simple.
This recipe addresses mushy potatoes, dull dressing, and uneven eggs in tinned fish potato salad by guiding precise potato prep, balanced seasoning, and careful folding.
Many times I’ve faced the challenge of finding a quick meal that pleases everyone. This recipe solves that by using canned ingredients that don’t require much prep time, making it ideal for busy weeknights or unexpected guests. It’s satisfying while still being healthy, perfect for those mindful of what they’re eating.
What really works here is the blend of textures with soft potatoes and the crunch of olives, all tossed in a creamy dressing. It only takes about 15 minutes to prep and 1 hour to chill, giving you a delicious dish ready to go when you are.
If you want to add more tasty options, check out my Philly Cheesesteak for a delightful protein-packed dish!
Table of contents
Why You Will Love This Recipe
- Freshness of Ingredients , Using canned tuna and fresh vegetables means you get a robust yet convenient dish without sacrificing flavor. The blend of hearty potatoes and zesty olives makes for a satisfying bite every time.
- Texture That Delights , The combination of creamy mayo, smooth potatoes, and crunchy olives creates a textural contrast that keeps each forkful interesting. No one wants a salad that’s just one note!
- Quick Preparation , Ready in just over an hour, this dish is a breeze to whip up. Prep the potatoes while the eggs boil, and you’ll have everything mixed and chilling in no time!
- Perfect for Any Occasion , This tinned fish potato salad works well for family dinners or casual get-togethers. It’s satisfying enough to be a meal yet light enough to accompany any main course!
Tuna Potato Salad with Olives
- Prep Time: 15 minutes
- Cool Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: International
- Diet: Low Calorie
Description
This Tuna Potato Salad is both hearty and satisfying, perfect for a family gathering or a simple lunch. Enjoy the balance of flavors and textures in every bite.
Ingredients
- 1 Can Tuna (approximately 5 oz or 142 g), drained
- 500 g Diced Potatoes (about 4–5 potatoes)
- 2 Whole Eggs, hard-boiled, chopped
- 1/4 C Green Olives, chopped
- 1–2 Stalks Green Onions, chopped
- 1/2 C Hellmann’s Mayonnaise
- 1/2 Tbl Lemon Juice
- 1/2 tsp Hondashi
- 1/2 tsp Sriracha
- 1/2 tsp Garlic Powder
- 1/2 tsp Butter Popcorn Seasoning
- 1/2 tsp Aleppo Pepper
- 8 C Cold Water (for boiling)
- 1 Tbl Sea Salt
Instructions
- Step 1: Boil Potatoes Properly: Start by placing diced potatoes in a large pot of salted cold water and bring to a boil over high heat. This method helps cook the potatoes evenly and prevents them from getting mushy. Cook for about 10-15 minutes; check with a fork for tenderness. They should be tender but not falling apart.
- Step 2: Quick-Chill Eggs: Once your eggs are hard-boiled, place them in a bowl of cold water for at least 10 minutes. This helps make the eggs easier to peel and stops the cooking process.
- Step 3: Mix the Dressing Well: In a separate bowl, combine mayonnaise, lemon juice, and seasonings like Hondashi and garlic powder. Whisk together to ensure a creamy and flavorful dressing.
- Step 4: Fold in Ingredients Gently: Add the cooled potatoes and quartered eggs to the dressing, folding carefully to avoid mashing the ingredients. This technique keeps your potato salad looking nice and fresh.
- Step 5: Chill & Serve: Cover the prepared salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Notes
- Refrigerate: Store in an airtight container at a temperature range of 32 degrees F to 40 degrees F for up to 3 days. Make sure to consume within this time for the best quality.
- If potatoes are mushy after boiling, reduce cooking time to about 15 minutes for smaller 1-inch pieces, checking after 10 minutes for doneness.
- When eggs aren’t peeling easily, let them sit in cold water for at least 10 minutes after cooking; this helps with shell removal.
- If your salad seems dry, add more seafood mayonnaise gradually, about 1 tablespoon at a time, until you reach your desired creaminess.
- For bland flavor, taste the salad halfway through mixing, then adjust seasoning. Adding another 1/41/2 teaspoon of salt or lemon juice can brighten it.
- If the salad thickens too much in the refrigerator, stir in a tablespoon of seafood mayonnaise or lemon juice before serving to restore creaminess.
- This salad is best served cold and does not require reheating.
- Serve chilled as a standalone dish or alongside crackers. This salad pairs well with a light vegetable side or fresh bread.
- Use Greek yogurt in place of mayonnaise for a lighter option.
- Substitute fresh veggies like celery or red onion to add more crunch and flavor.
- Choose good quality canned tuna packed in water for the best flavor. If using fresh tuna, ensure it is well-drained to avoid a watery salad.
- Opt for a waxy potato variety like Yukon Gold to maintain a creamy texture without getting mushy.
- Select Kalamata olives for their rich taste, and consider pitting whole olives yourself for a fresher flavor.
- Use full-fat mayonnaise for a richer texture, or opt for Greek yogurt for a tangy twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Tuna: Use good quality canned tuna packed in water for the best flavor. Fresh tuna can also work if you’re up for it. Make sure it’s well-drained so your salad isn’t watery.
- Potatoes: A waxy variety like Yukon Gold holds up better in salads, making them creamy without turning mushy. Cook them until fork-tender, not too soft!
- Olives: I prefer Kalamata olives for their rich, briny taste that really boosts the salad. Pitting whole olives yourself gives a fresher flavor than pre-sliced varieties.
- Mayonnaise: Use a creamy, full-fat mayonnaise for a luxurious texture. If you want a lighter option, Greek yogurt can add creaminess with a tangy twist.
- Dijon mustard: This ingredient adds a flavorful kick and balances out the creaminess. A simple whole grain mustard can also work if that’s what you have handy.
- Celery: Fresh celery adds a delightful crunch! Look for firm, crisp stalks with vibrant green color. Avoid any that are limp or have brown spots.
- Red onion: Red onion lends a pop of color and a sharp flavor. Choose a firm bulb with a vibrant, unblemished outer skin to maximize taste. Soak it in water to mellow the taste, if desired.
- Fresh herbs: Fresh parsley or dill can brighten the dish. Opt for bright green, fragrant leaves. Dried herbs work in a pinch but won’t provide the same freshness.
- Tuna: Use good quality canned tuna packed in water for the best flavor. Fresh tuna can also work if you’re up for it. Make sure it’s well-drained so your salad isn’t watery.
- Potatoes: A waxy variety like Yukon Gold holds up better in salads, making them creamy without turning mushy. Cook them until fork-tender, not too soft!
- Olives: I prefer Kalamata olives for their rich, briny taste that really boosts the salad. Pitting whole olives yourself gives a fresher flavor than pre-sliced varieties.
- Mayonnaise: Use a creamy, full-fat mayonnaise for a luxurious texture. If you want a lighter option, Greek yogurt can add creaminess with a tangy twist.
- Dijon mustard: This ingredient adds a flavorful kick and balances out the creaminess. A simple whole grain mustard can also work if that’s what you have handy.
- Celery: Fresh celery adds a delightful crunch! Look for firm, crisp stalks with vibrant green color. Avoid any that are limp or have brown spots.
- Red onion: Red onion lends a pop of color and a sharp flavor. Choose a firm bulb with a vibrant, unblemished outer skin to maximize taste. Soak it in water to mellow the taste, if desired.
- Fresh herbs: Fresh parsley or dill can brighten the dish. Opt for bright green, fragrant leaves. Dried herbs work in a pinch but won’t provide the same freshness.
Recipe Tips
- If potatoes are mushy after boiling, reduce cooking time to about 15 minutes for smaller 1-inch pieces, checking after 10 minutes for doneness.
- When eggs aren’t peeling easily, let them sit in cold water for at least 10 minutes after cooking; this helps with shell removal.
- If your salad seems dry, add more seafood mayonnaise gradually, about 1 tablespoon at a time, until you reach your desired creaminess.
- For bland flavor, taste the salad halfway through mixing, then adjust seasoning. Adding another 1/4 teaspoon of salt or lemon juice can brighten it.
- If the salad thickens too much in the refrigerator, stir in a tablespoon of seafood mayonnaise or lemon juice before serving to restore creaminess.
Serving Suggestions
Serve tinned fish potato salad with a side of mixed greens or coleslaw. You can also enjoy it with gluten-free crackers or sliced cucumbers.
Use to make stuffed avocados or sandwiches with gluten-free bread. Add to lettuce wraps or serve alongside grilled vegetables for variety.
Top with a squeeze of fresh lemon juice or a drizzle of olive oil. You can also add a dollop of Dijon mustard or hot sauce for extra flavor.
Recipe variations
- You can use canned salmon or sardines instead of tuna for this potato salad, adding unique flavors and a different texture.
- Add 1/2 teaspoon of dill along with the seasoning for a fresh, herbaceous taste that complements the fish beautifully.
- Either capers or chopped pickles can replace green olives for a brinier bite, introducing a tangy contrast to the creamy mayo.
- If preparing for a larger group, simply double the recipe to serve eight portions and use a larger mixing bowl for easy mixing.
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How to Store?
To keep your tinned fish potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store salad in an airtight container at room temperature for up to 2 hours. Avoid leaving it out longer to prevent spoilage.
Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. Ensure the lid seals tightly to maintain freshness.
Freezing: Transfer salad to a freezer-safe container, separating portions if desired. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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