This Italian tuna and potato salad (insalata di patate e tonno) is made with tender potatoes, quality tuna, fresh herbs, and a simple olive oil and lemon dressing. A quick and healthy recipe perfect for lunch, dinner, or summer picnics.
If you like this Tuna and Potato Salad you might like my Pasta al Tonno and Warm Tuna Niçoise Salad.
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There are some recipes that feel like pure comfort, and for me, this tuna and potato salad takes me right back to Italy. Known as insalata di patate e tonno in Italian, it's the kind of dish you'll find on family tables during the summer months.
I grew up spending summers in Italy, and this salad was always part of a casual family lunch. My nonna would toss boiled potatoes with good-quality tuna, a drizzle of olive oil, fresh herbs, and a squeeze of lemon. Simple ingredients, but the flavor was unforgettable. It's proof that Italian cooking doesn't need to be complicated to be delicious.
💖Why You'll Love This Recipe
- Authentic Italian inspiration - a classic dish made across Italy.
- Quick and easy - just 20 minutes to prepare.
- Healthy and filling - protein-rich tuna + hearty potatoes = satisfying meal.
- Versatile - serve it warm, at room temperature, or chilled.
- Perfect for meal prep - it keeps well in the fridge and tastes even better the next day.
🛒 Ingredients you'll need
- 1 kg (2 lbs) waxy potatoes (Yukon Gold, Charlotte, or fingerling)
- 1 can high-quality tuna in olive oil, drained (reserve some oil if you like)
- ½ red onion, thinly sliced
- 2 tablespoon capers (optional, but highly recommended for briny flavor)
- A small handful of fresh parsley, chopped
- A small handful of fresh dill (or basil, if you prefer)
- Optional add-ins: cherry tomatoes, olives, or thinly sliced radishes
For the dressing:
- Zest and juice of 1 lemon
- 4 tablespoon extra virgin olive oil
- ½ teaspoon Dijon mustard (optional...I didn't add to it this time, but it is a nice addition)
- Sea salt and black pepper, to taste
How to Make Tuna and Potato Salad
Here is how to make this salad (the full recipe is below!):
Gather the ingredients.
- Step 1- Slice potatoes
WIth a sharp knife, slice the potatoes in half. Keep the skin on (be sure to clean them of any imperfections).
- Step 2 - Add to bowl of water
While you slice them, add them to a bowl of water so they don't brown.
- Step 3 - Boil
Bring a pot of salted water to boil. Add the potatoes the pot.
- Step 4- Cook the potatoes
Place the potatoes in a large pot of salted water. Boil until just tender, about 10-12 minutes depending on their size. Drain and let them cool slightly (they can be warm when mixed, which helps absorb flavor).
- Make the dressing
In a small bowl, whisk together lemon juice, zest, olive oil, Dijon mustard, salt, and pepper until emulsified.
- Step 5 - Chop parsley
With a sharp knife, chop up the parsley.
- Step 6 - Onion
Slice the red onion.
- Step 7 - Add to bowl
Add the potatoes, tuna, onion, capers, and herbs into a large bowl. Season with salt and pepper. Gently toss with the dressing until well combined.
- Step 8 - Rest and serve
You can enjoy this salad warm, at room temperature, or chilled. If making ahead, refrigerate and toss again before serving, adding a drizzle of olive oil if needed.
Substitutions & Variations
Substitutions
- Potatoes: Swap Yukon Gold or red potatoes with fingerlings or waxy new potatoes. Avoid starchy russets-they fall apart.
- Tuna: Use oil-packed tuna for richer flavor, or swap with canned salmon or sardines for a twist.
- Red onion: Replace with shallots or green onions for a milder bite.
- Capers: Use chopped green olives if you're out of capers.
- Parsley: Try fresh basil, dill, or chives.
- Vinegar: Red wine vinegar or white balsamic can replace lemon juice for a tangy dressing.
Variations
- Add boiled eggs: Classic Italian touch-slice or quarter them on top.
- Include green beans: Blanch and add for extra color and crunch (like a Niçoise-style twist).
- Add cherry tomatoes: Halved for freshness and brightness.
- Make it creamy: Stir in a spoonful of mayo or Greek yogurt for a richer texture.
- Add crunch: Top with toasted pine nuts or crispy breadcrumbs.
- Serve warm or cold: Delicious either way-just adjust seasoning if serving warm.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Make Ahead and Storage
Make Ahead Tips
- 1 day in advance: You can boil the potatoes, chop the vegetables, and flake the tuna the day before. Store each component in separate airtight containers in the fridge.
- Fully assembled: You can also prepare the entire salad (dressed and all) up to 12 hours ahead. Just cover tightly and refrigerate.
- Serving tip: If making ahead, bring the salad to room temperature for 20-30 minutes before serving to let the flavors shine.
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Stir gently before serving again to redistribute the dressing.
- Do not freeze-the potatoes and tuna will change texture and become watery after thawing.
☑️ Our Top Tips
- Quality tuna matters: Look for tuna packed in olive oil-it adds richness and flavor.
- Potato type: Waxy potatoes hold their shape best and don't fall apart after boiling.
- Make it heartier: Add halved cherry tomatoes, chopped hard-boiled eggs, or olives.
- Herbs: Dill adds freshness, but parsley or basil also work beautifully.
- Meal prep: Store in the fridge for up to 3 days. The flavors deepen over time.
FAQ's
Yes! In fact, it tastes even better after a few hours in the fridge. Just keep it chilled in an airtight container and give it a gentle stir before serving.
It will keep well for up to 3 days when stored properly in the refrigerator. Make sure to store it in a sealed container and serve cold.
Traditionally, it's served cold or room temperature, especially in Italian-style versions. That said, some people enjoy it slightly warm if freshly made.
Use good-quality tuna in olive oil for the best flavor. If using tuna in water, be sure to drain it well and maybe add an extra drizzle of olive oil.
Absolutely! Chopped red onion, green beans, capers, or olives are all delicious add-ins. Italian parsley or hard-boiled eggs are also common additions in Mediterranean versions.
Waxy potatoes like Yukon Gold or red potatoes hold their shape best after boiling and won't fall apart when mixed.
Yes, this recipe is naturally dairy-free if you skip any optional add-ins like cheese or creamy dressing.
What to serve with this salad
There are different ways you can serve this salad. You could even enjoy it on its own with some really great bread!
- Spaghetti Aglio e Olio >>> You could serve this easy pasta with this salad. One of my favorite pastas and it's to fast to make!
- Insalata mista >>> Serve this alongside the potato salad. That's all you'll need!
- Ciabatta bread >>> Crusty and simple to make...you will love this bread!
- Baked Salmon >>> Simple flavors, and really easy to make!
- As part of an Italian-style antipasto spread.
Some other recipes you'll love:
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📖 Recipe
Easy Italian Tuna Potato Salad (Insalata di Patate e Tonno)
Equipment
Ingredients
- 1 kg 2 lbs waxy potatoes (Yukon Gold, Charlotte, or fingerling)
- 1 can high-quality tuna in olive oil drained (reserve some oil if you like)
- ½ red onion thinly sliced
- 2 tablespoon capers optional, but highly recommended for briny flavor
- A small handful of fresh parsley chopped
- A small handful of fresh dill or basil, if you prefer
- Optional add-ins: cherry tomatoes olives, or thinly sliced radishes
- For the dressing:
- Zest and juice of 1 lemon
- 4 tablespoon extra virgin olive oil
- ½ teaspoon Dijon mustard optional...I didn't add to it this time, but it is a nice addition
- Sea salt and black pepper to taste
Instructions
Slice potatoes
- WIth a sharp knife, slice the potatoes in half. Keep the skin on (be sure to clean them of any imperfections).
Add to bowl of water
- While you slice them, add potatoes to a bowl of water so they don't brown.
Boil potatoes
- Bring a pot of salted water to boil. Add the potatoes the pot.
Cook the potatoes
- Place the potatoes in a large pot of salted water. Boil until just tender, about 10-12 minutes depending on their size. Drain and let them cool slightly (they can be warm when mixed, which helps absorb flavor).
Make the dressing
- In a small bowl, whisk together lemon juice, zest, olive oil, ( Dijon mustard, if using) salt, and pepper until emulsified.
Chop parsley + slice onion
- With a sharp knife, chop up the parsley. Slice the red onion.
Add to bowl
- Add the potatoes, tuna, onion, capers, and herbs into a large bowl. Season with salt and pepper. Gently toss with the dressing until well combined.
Rest and serve
- You can enjoy this salad warm, at room temperature, or chilled. If making ahead, refrigerate and toss again before serving, adding a drizzle of olive oil if needed.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes-they hold their shape best after boiling and won't turn mushy.
- Drain the tuna well to avoid extra moisture in the salad. Tuna packed in olive oil adds the best flavor.
- Let it cool before mixing: Make sure the potatoes are fully cooled before adding the tuna and dressing to prevent everything from falling apart.
- Fresh herbs brighten it up! Parsley, dill, or even basil add a fresh finish.
- Customize it: Add-ins like green beans, capers, shallots, or hard-boiled eggs work beautifully and are common in Italian-style versions.
- Serve cold or room temp: This salad tastes best chilled or slightly room temperature-not hot.
Ashley says
I love this combo so much! It's perfect for a mid-week lunch!
Elizabeth says
This dish is different from what I would normally try for lunch, but I'm so glad I gave it a chance! I also loved the lemon dressing. So easy and delicious!
Jean says
Never would I ever have thought of adding tuna to potato salad but it so worked.
Jet says
Simple, fresh, and full of flavor. The lemon dressing and herbs made it so bright. Loved it chilled with crusty bread on the side.
Paula says
This Italian potato salad was incredible! I had something similar in Spain earlier this year, and absolutely loved it. I was excited to try this version at home!
Lora says
Hi Paula-Thanks for letting me know you had a Spanish version...and that you liked this one, too!