Hey friends! Welcome to Episode 10 of “Salads to Look Forward To.” Today I’m sharing one of my favorite summer bowls Tuna and Potato Salad! This salad is perfect for hot days when you want something cool, fresh, and filling. It’s packed with protein from the tuna, and it’s a great way to use up leftover veggies. I love making it ahead and letting all the yummy flavors mix together in the fridge. Let’s make it!
Method
Boil the Potatoes
First, wash and peel the baby potatoes. Then, chop them into small cubes so they cook evenly. Place the cubes into a pot of boiling water. Let them cook until they’re soft, but not falling apart this usually takes about 10 minutes. You don’t want them to get mushy because they’ll break apart when you mix the salad. Once they’re cooked, drain the water and let the potatoes cool down completely. You can even use leftover potatoes that are already cold from the fridge, which makes things faster and adds extra firmness to the texture.
Blanch the Green Beans
Next, take your green beans and trim off the ends. Cut them in half so they’re easier to eat in a salad. Bring a small pot of water to a boil and drop the beans in. Let them cook for just 1 to 2 minutes this keeps them bright green and crunchy. I like mine extra crisp! Once done, drain the beans and rinse them under cold water to stop the cooking process. Make sure they are fully cooled before adding to the salad. Just like the potatoes, cold leftover beans from the fridge work great too!
Mix It All Up
Now it’s time to bring everything together! In a large salad bowl, add your cooled potato cubes and green beans. Open a can of tuna, drain it well (especially if it’s packed in water), and add the tuna to the bowl. Then, toss in the chopped olives, sun-dried tomatoes, and capers. Sprinkle in the chopped chives and a handful of toasted almond flakes for some crunch and flavor. These different textures and colors make the salad exciting and super tasty.
Season and Toss
For the final step, it’s time to season your salad. Drizzle a bit of extra virgin olive oil and a splash of apple cider vinegar over the top. Then, sprinkle in some salt and pepper to taste. Be careful with the salt though capers and olives are already salty, so you might not need much! Use a spoon or salad tongs to gently mix everything together until all the ingredients are coated with the dressing. Don’t stir too hard, or the potatoes might break apart.
Chill and Enjoy
Once everything is mixed, cover the bowl and place it in the fridge. Let the salad chill for a few hours or even overnight so the flavors have time to blend together. Trust me, it tastes even better after resting in the fridge. When you’re ready to eat, just give it one last gentle toss and dig in!
🛠️ Necessary Tools
- Small pot (for boiling potatoes and beans)
- Cutting board + knife
- Salad bowl
- Strainer
- Spoon or salad tongs
🐟 Tuna and Potato Salad – A Cool, Protein-Packed Bowl! 🥔🥗
Cuisine: ItalianDifficulty: Easy1
servings15
minutes10
minutes25
minutesIngredients
4–5 baby potatoes
~150g green beans
1 can of tuna (in water or olive oil)
Olives, chopped
3–4 sun-dried tomatoes, chopped
1 tbsp capers
Toasted almond flakes (just a sprinkle)
Chives, chopped
Seasoning:
Extra virgin olive oil
Apple cider vinegar
Salt and pepper to taste
Directions
- Boil the Potatoes 🥔
Peel and chop the potatoes into small cubes. Boil them until soft (but not mushy). Drain and let them cool completely. Leftover cold potatoes from the fridge work great too! - Blanch the Green Beans 🥬
Trim the ends off the green beans and cut them in half. Boil them for just 1–2 minutes. I like mine crunchy! Drain and let them cool. - Mix It All Up 🥗
In a big bowl, add the cooked potatoes, green beans, tuna, olives, sun-dried tomatoes, capers, and chives. - Season and Toss 🍋
Drizzle olive oil and a splash of apple cider vinegar on top. Add salt and pepper to taste. Gently toss everything until it’s well mixed. - Chill and Enjoy ❄️
Let the salad sit in the fridge for a few hours or overnight so the flavors blend together beautifully.
Notes
- Don’t overboil the potatoes they’ll get too mushy and fall apart in the salad.
- Make sure the green beans are fully cooled before adding to the salad, or they’ll steam the other ingredients.
- Drain the tuna well so the salad doesn’t turn watery.
- Taste before adding extra salt capers and olives are already salty!
🍽️ Serving Suggestions
- Serve it cold on a warm day with a slice of sourdough bread.
- Add a hard-boiled egg on top for extra protein.
- Pair it with a light soup for a complete meal.
- Pack it for lunch it travels well in a container!
🤓 Fun Fact
Did you know tuna is one of the highest protein fish you can eat? Just one can can give you over 25 grams of protein. That’s great fuel for your brain and body!
🏁 Conclusion
This Tuna and Potato Salad is simple, fresh, and super satisfying. It’s full of flavor, color, and crunch and best of all, it’s easy to make with stuff you probably already have in your kitchen. Make it once, and I promise it’ll become a regular in your salad line-up!
