Tuna Potato Salad is a mix of cooked potatoes, canned tuna, mayo, celery, onion, parsley, lemon and peas. It’s substantial, cost-effective, and so damn tasty.
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This Tuna Potato Salad is courtesy of Jorge’s mom, and I’m really lucky that she’s so good at documenting her recipes. During my teen years, I remember asking my mom if she’d write down all of her recipes in a journal that I gave to her. She said, “No.” So thank you for this recipe Cris! Your attention to detail is greatly appreciated.
Most tuna salad recipes are just a reason to eat way too much mayo. But this tuna salad recipe has some substance and character. Cooked potatoes are mixed in to add some bulk. It’s also really satisfying when you are chewing and find a little pocket of tender potato. Celery and onion provide bite and crunch, while lemon and chopped parsley add freshness. Finally, thawed frozen peas give this tuna salad a little earthy sweetness. You guys, it’s so good. Continue reading for the recipe.
Aside from the taste, another thing I love about this recipe is how it stretches two cans of tuna into four solid servings. And I just feel better about eating all that mayo when there are so many vegetables mixed in.
Jorge loves this tuna salad with white rice. These days, I’m enjoying it more with Brown Rice and Quinoa or Brown Rice and Lentils. A side salad is nice as well, but totally optional. I didn’t mention this in the recipe, but we love to drizzle some chile crisp over this tuna salad. It adds a nice savory, spicy kick.
Tuna Potato Salad
Ingredients
- 3 medium yukon gold potatoes, cubed
- 2 cans tuna, drained
- Juice of ½ lemon
- Kosher salt
- Freshly ground black pepper
- ¼ cup mayonnaise (plus more to taste)
- 1 celery stalk, diced
- ¼ yellow onion, finely chopped
- ¼ cup finely chopped Italian parsley
- ¾ cup frozen peas, thawed and drained
Instructions
- Bring a medium pot of well-salted water to a boil. Add cubed potatoes and cook until tender (about 12 - 15 minutes). Drain and set aside to cool.
- Once the potatoes have cooled to room temperature, add drained tuna to a large bowl. Using a fork, gently mash the tuna to break up any big pieces. Add lemon, a pinch of salt, and several turns of black pepper, mixing to combine.
- Add mayo, celery, onion, parsley and peas to the bowl along with the cooled potatoes, gently mixing to combine. Season to taste with additional salt, pepper, and lemon juice.
- Enjoy immediately or store in the refrigerator for up to 5 days.
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Mimi Rippee says
Great recipe! I like the peas addition!
http://www.chefmimiblog.com
Brandon says
Thanks Mimi 🙂
Mom says
What a fabulous combination of ingredients—a nice alternative to regularly prepared tuna salad! Thanks so much for sharing this family favorite!
Brandon says
Thanks Mom!