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
Scale
- 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