Description
Mediterranean potato salad delights with zesty tuna and creamy hard-boiled eggs, offering a perfect balance of flavors. Quick and easy to prepare, this dish brings coastal charm straight to your summer table, ensuring pure culinary satisfaction.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs (700 g) potatoes
- 3 large eggs
- 1 can (5-6 ounces) tuna
Vegetables and Seasonings:
- 1/4 cup red onion
- 1/4 cup pickles
- Salt
- Black pepper
- Fresh parsley or dill
Dressing Ingredients:
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon white vinegar or apple cider vinegar
Instructions
- Submerge cubed potatoes in a generously salted water pot, bringing to a rolling boil. Simmer for 10-12 minutes until potatoes yield easily when pierced with a fork. Drain thoroughly and allow to cool completely.
- Carefully place whole eggs in a separate water-filled pot. Bring to a vigorous boil, then reduce heat to a gentle simmer. Cook for 8-10 minutes to achieve perfect hard-boiled consistency. Immediately transfer eggs to an ice water bath to halt cooking process. Peel and roughly chop once cooled.
- Craft the dressing by whisking mayonnaise, Dijon mustard, olive oil, vinegar, salt, and freshly ground black pepper in a spacious mixing bowl until smooth and well-integrated.
- Introduce cooled potatoes, chopped eggs, flaked tuna, diced red onion, and chopped pickles into the dressing. Gently fold ingredients together, ensuring even coating without mashing delicate components.
- Seal the salad in a container and refrigerate for minimum 30 minutes, allowing flavors to harmonize and develop depth. Before serving, sprinkle with finely chopped fresh parsley or dill for a vibrant garnish.
Notes
- Rinse potatoes thoroughly before cutting to remove excess starch and ensure a cleaner texture in the final dish.
- Choose waxy potato varieties like Yukon Gold or red potatoes for better salad consistency and less falling apart.
- For a lighter version, substitute Greek yogurt for half the mayonnaise to reduce calories while maintaining creamy texture.
- Consider draining and patting tuna dry to prevent watery salad and ensure better dressing absorption.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 295 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2.5 g
- Protein: 14 g
- Cholesterol: 110 mg