POTATO AND TUNA SALAD WITH HARD-BOILED EGGS

Looking for a fresh and mouthwatering recipe for a quick but nutritious lunch?

Potato and tuna salad with hard-boiled eggs will be a great idea!

An ideal one-pot meal in any season of the year, even on hot days.

Let’s find out together how to prepare it.

Why Love This Recipe?

• Simple & Nutritious: Combines wholesome ingredients for a balanced meal.
• Quick to Prepare: Perfect for busy days, yet satisfying and flavorful.
• Versatile: Easy to customize with additional veggies or spices.

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Servings

• Makes: 4 servings

Ingredients

• 2 pounds potatoes
• 4 hard-boiled eggs
• 5 oz tuna in oil, drained
• Black olives, to taste
• Parsley, to taste
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

Step-by-Step Method

1. Prepare the Potatoes:
   • Wash the potatoes thoroughly under cold running water to remove any dirt.
   • Boil the potatoes in salted water for 30-40 minutes, or until a knife pierces through them easily.
   • Allow the potatoes to cool, peel off the skin, and cut them into chunks. Adjust the size based on your preference.
2. Cook the Eggs:
   • Boil the eggs until firm, approximately 10-12 minutes. Once cooked, cool them in ice water and peel off the shells.
   • Slice the eggs into quarters.
3. Combine Ingredients:
   • In a large bowl, add the diced potatoes, drained tuna, and black olives.
   • Gently mix in the quartered hard-boiled eggs.
4. Prepare the Dressing:
   • Finely chop fresh parsley and place it in a small bowl.
   • Add a generous amount of extra virgin olive oil, black pepper, and salt to taste. Stir well to combine.
5. Dress the Salad:
   • Pour the dressing over the potato mixture and toss gently to coat all ingredients evenly.
6. Rest and Serve:
   • Let the salad rest for about 30 minutes to allow the flavors to meld.
   • Serve at room temperature and enjoy!

Tips

• Enhance the Flavor: Add blanched green beans, cherry tomatoes, or capers for extra freshness.
• Protein Boost: Substitute or mix in canned chickpeas or grilled chicken for added protein.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Allow it to sit at room temperature for 30 minutes before serving.

Nutritional Facts (Per Serving)

Enjoy this refreshing, hearty potato and tuna salad as a standalone meal or a flavorful side dish. It’s a delightful taste of Mediterranean simplicity!

Potato And Tuna Salad With Hard-Boiled Eggs Recipe

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Calories 320 kcal

Ingredients

  

• 2 pounds potatoes
• 4 hard-boiled eggs
• 5 oz tuna in oil drained
• Black olives to taste
• Parsley to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Instructions

 

Prepare the Potatoes:

• Wash the potatoes thoroughly under cold running water to remove any dirt.
• Boil the potatoes in salted water for 30-40 minutes, or until a knife pierces through them easily.
• Allow the potatoes to cool, peel off the skin, and cut them into chunks. Adjust the size based on your preference.

Cook the Eggs:

• Boil the eggs until firm, approximately 10-12 minutes. Once cooked, cool them in ice water and peel off the shells.
• Slice the eggs into quarters.

Combine Ingredients:

• In a large bowl, add the diced potatoes, drained tuna, and black olives.
• Gently mix in the quartered hard-boiled eggs.

Prepare the Dressing:

• Finely chop fresh parsley and place it in a small bowl.
• Add a generous amount of extra virgin olive oil, black pepper, and salt to taste. Stir well to combine.

Dress the Salad:

• Pour the dressing over the potato mixture and toss gently to coat all ingredients evenly.

Rest and Serve:

• Let the salad rest for about 30 minutes to allow the flavors to meld.
• Serve at room temperature and enjoy!

Notes

Make 4 servings