Easy Italian Tuna Potato Salad (Insalata di Patate e Tonno)
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.
Servings: 4 servings
Calories: 131kcal
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.
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.
Nutrition
Calories: 131kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 118mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg