When simplicity meets greed, potato salad with tuna, eggs and olives becomes a must-have on our tables. Easy to prepare, nutritious and perfectly balanced, it is equally suitable during the week as well as during a picnic or a summer buffet. His secret? Simple, carefully selected and combined ingredients.
The potatoes, the stars of this recipe, combine with the sweetness of hard-boiled eggs, the melt-in-your-mouth texture of flaked tuna and the salty flavour of olives. A drizzle of olive oil, a touch of vinegar and fresh herbs round off this dish. The contrast of textures and flavours ensures that every bite is truly enjoyable.
This salad is as beautiful as it is delicious. Presented in a crown, garnished with thinly sliced eggs and olives, it becomes a convivial and elegant dish. And because it can be enjoyed cold or at room temperature, it’s suitable for all occasions and seasons.
This recipe is not only delicious, but also economical, quick to prepare, and requires no complicated techniques. It is a dish that can be adapted according to the ingredients you have on hand, for a tasty and balanced result. Perfect for beginners as well as more experienced cooks.
Want to find out how to prepare this fresh and satisfying salad? Follow my step-by-step recipe, as well as my tips and tricks for guaranteed success. As a starter, main course or side dish, it will always find its place on your table!
🧾Ingredients (for 4 people)
New potatoes: 800 g.
Choose small potatoes so they cook evenly and quickly.
Canned tuna natural (drained): 200 g.
Choose a good quality canned tuna if you want a milder flavor and a pleasant consistency.
Whole eggs: 4 pieces (about 240 g)
Farm eggs will provide more flavor.
Pitted green olives: 80 g
Option: use black olives for a more colorful version.
Chopped fresh parsley: 2 tablespoons
Extra virgin olive oil: 3 tablespoons
Apple cider vinegar or white wine vinegar: 1 tablespoon
Salt and black pepper: to taste
Sweet paprika (optional): for decoration
👩🍳Step-by-step preparation
🥣Step-by-step
🥔preparation 1. Cooking the potatoes
Rinse the new potatoes without peeling them.
Boil them in salted water for 20 to 25 minutes, until a knife pierces them easily.
Drain them, let them cool slightly, then peel them (optional) and cut them in half if they’re a little big.
🥚2. Hard-boil
eggs Place the eggs in a saucepan of cold water.
Bring to a boil, then cook for 9 to 10 minutes.
Immerse them in ice water before peeling. Cut them into quarters.
🐟3. Preparing the tuna
Drain the tuna thoroughly.
Mash them with a fork.
🥗4. Assembling the salad
Place the potatoes in a large dish or soup plate.
Spread the tuna on top, then add the egg wedges and olives.
Drizzle with olive oil and vinegar.
Season with salt and pepper, sprinkle with chopped parsley.
You can add, if you wish, a little paprika for color.
💡Tips and variations
To add a touch of freshness to the dish, add a few slices of pickled cucumbers, red onion or cherry tomatoes.
For a smoother consistency, mix a tablespoon of light mayonnaise with olive oil.
For a change, replace the tuna with salmon flakes or mackerel fillets.
✅Preparation
Tips The salad can be made ahead of time and stored in the refrigerator for up to 24 hours.
Don’t forget to take it out 15 minutes before serving to fully enjoy its aroma.
📌Application
Easy to prepare, high in protein and deliciously aromatic, this potato salad with tuna, eggs and olives will always make an impact, whether served as a light main course or as a gourmet side dish
