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Tuna Potato Salad

Jane Summerfield 2 min read
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This tuna potato salad lands somewhere between a crisp salad and a proper lunch, which is a good place to be.

The potatoes make it filling, but the cucumber, radish, lettuce, and scallion keep the bowl from feeling too heavy.

I like the dressing here because it looks creamy without turning thick or stodgy.

The tuna gives it even more staying power, so you are not hungry again ten minutes later.

It also has that nice mix of creamy and crunchy that keeps each bite interesting.

If you want a lunch that feels a little more grounded, this is a solid one.

 Watch How to Make It

Watch the video above to see the full recipe come together.

Why You’ll Love This Recipe

– The potatoes and tuna make it filling enough for a full lunch.
– Cucumber, radish, and scallion keep the bowl crisp and fresh.
– The yogurt and light mayonnaise give you a creamy finish without a heavy feel.

 Ingredients You Need

– 4 oz white potato
– 2 lettuce leaves
– 1/2 medium cucumber
– 3 radishes
– 1 medium scallion
– 4 oz tuna
– 1 tbsp fat-free yogurt
– 1 tbsp light mayonnaise
– 1 tsp white vinegar

How to Make Tuna Potato Salad

1. Peel the potato, slice it, and cut it into small cubes.

2. Boil the potato until tender, then drain it.

3. Chop the lettuce, peel part of the cucumber and dice it, slice the radishes, and slice the scallion.

4. Stir the yogurt, light mayonnaise, and white vinegar in a small bowl until smooth.

5. Add the potato, lettuce, cucumber, radishes, scallion, and tuna to a large bowl.

6. Pour in the dressing and toss until the salad is coated.

7. Spoon the salad onto a plate and serve.

The video above shows the texture and timing more clearly.

NUTRITION INFORMATION (per serving, estimated):

– Calories: 310
– Total Fat: 5 g
– Saturated Fat: 1 g
– Trans Fat: 0 g
– Cholesterol: 40 mg
– Sodium: 230 mg
– Total Carbohydrates: 31 g
– Dietary Fiber: 3 g
– Total Sugars: 5 g
– Added Sugars: 0 g
– Protein: 35 g
– Vitamin D: 1.0 mcg
– Calcium: 58 mg
– Iron: 1.7 mg
– Potassium: 748 mg

% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.

 Why This Salad Works

The cooked potato grabs onto the dressing, so the salad tastes creamy without needing much.

The raw vegetables bring enough snap to keep the bowl from feeling flat.

 Read This Before You Toss

  • Cut the potato into small pieces like the video so it cooks faster and mixes more easily.
  • Drain the cooked potato well before it goes into the salad, or the dressing can get loose.
  • Toss gently at the end so the potato cubes stay intact.

Fridge Plan

You can refrigerate this salad for up to 2 days, and it holds better than the leafier salads in this batch.

 More Easy Salad Recipes

Try these next:

– Salad Nicoise with Tuna
– Tomato Cucumber Feta Salad
– Spinach Chickpea Avocado Salad

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Tuna Potato Salad

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This tuna potato salad mixes tender potato, crisp vegetables, tuna, and a light creamy dressing for a filling lunch bowl. It is fresh, simple, and easy to prep ahead.

  • Author: Jane Summerfield
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 Minutes
  • Yield: 1 servings
  • Category: Salad / Main Dish
  • Method: Assembled (no baking or blending)
  • Cuisine: American
  • Diet: Gluten-Free, Nut Free

Ingredients

– 4 oz white potato
– 2 lettuce leaves
– 1/2 medium cucumber
– 3 radishes
– 1 medium scallion
– 4 oz tuna
– 1 tbsp fat-free yogurt
– 1 tbsp light mayonnaise
– 1 tsp white vinegar

Instructions

1. Peel the potato, slice it, and cut it into small cubes.
2. Boil the potato until tender and drain it well.
3. Chop the lettuce, dice the cucumber, slice the radishes, and slice the scallion.
4. Stir the yogurt, light mayonnaise, and white vinegar in a small bowl until smooth.
5. Add the potato, lettuce, cucumber, radishes, scallion, and tuna to a bowl.
6. Pour over the dressing and toss gently.
7. Plate the salad and serve.

Notes

The cook time is estimated because the video does not show a boil timer.
– Drain the potatoes well before mixing so the dressing stays creamy.
– Toss gently so the potato cubes keep their shape.

Frequently Asked Questions (FAQs)

Do the potatoes need to cool all the way?

They do not need to be ice cold, but they should be drained and no longer dripping before you toss the salad.

Is the dressing very thick?

No, the yogurt and light mayonnaise make it creamy but still loose enough to coat the vegetables.