A super simple Italian Tuna Potato Salad made with baby potatoes, red onion and capers tossed in an easy olive oil and fresh lemon dressing. It’s a light, healthy lunch or side dish ready in 15 minutes or less.
Italian tuna potato salad is quick and uncomplicated, brightened by a fresh lemon and olive oil dressing. It works perfectly for picnics and barbecues in summer but is equally good as a fast, satisfying lunch any time of year.
The dish is easily customised — add seasonal vegetables or different herbs to suit your taste. Below you’ll find the ingredients, step-by-step method and tips to make it your own.
Ingredients – what you need
Use waxy potatoes such as fingerling, Yukon Gold, Charlotte (UK) or baby potatoes. Starchy varieties break apart and absorb too much dressing.
Other essentials are red onion, capers, lemon, olive oil and fresh parsley. The photos show the ingredients together for reference.
Bring a large pot of salted water to the boil and cook the potatoes until a knife slides in easily — about 8–10 minutes depending on size.
When the potatoes are done, drain them and let them cool briefly so they are warm but not too hot. Transfer to a large bowl and add the sliced red onion, chopped parsley, capers, drained tuna, and a good pinch of salt and pepper. Toss gently to combine.
Whisk together olive oil, lemon juice and a little lemon zest to make a simple dressing. Pour it over the salad, toss to coat, and serve warm or at room temperature.
Salad variations
This salad is versatile and adapts well to what’s in season. Ideas to vary the recipe:
- Green beans — add them to the potatoes in the last few minutes of cooking until tender.
- Fresh tomatoes — ripe summer tomatoes add sweetness and juiciness.
- Cucumber or radishes — for extra crunch and freshness.
- Other herbs — basil or tarragon work well; avoid dried herbs for best flavour.
- Chilli flakes — 1/4–1/2 tsp adds a gentle heat if you like some spice.
Recipe tips and FAQs
- Potatoes: Use waxy varieties so the pieces hold together and don’t soak up too much dressing.
- Tuna: Tuna packed in olive oil gives the best texture and flavour — pick the best quality you can.
- Seasoning: Potatoes need seasoning, so salt the cooking water and taste the finished salad, adjusting salt and pepper as needed.
Yes. While it’s lovely served warm, the salad stores well. Once cooled, refrigerate and add a little extra olive oil before serving if it seems dry.
Stored in the fridge, the salad keeps for 2–3 days.
More Italian Salads you might like
- Easy Russian Salad – Insalata Russa
- Chickpea Tuna Salad
- Green Bean Salad with Mustard and Garlic Dressing
- Grilled Zucchini Salad with Melon & Prosciutto
- Italian Farro Salad
If you try this Tuna Potato Salad or another recipe, please rate it and leave a comment — feedback is always appreciated.
Italian Tuna Potato Salad
By Emily
Ingredients
- 2 lbs (1 kg) waxy potatoes such as baby potatoes or fingerling, halved
- 1 can tuna in olive oil (160 g / 5 oz), drained
- 1 red onion, finely sliced
- 2 tbsp capers
- 1 lemon, juice and zest
- 4 tbsp olive oil
- Small handful fresh parsley, chopped
- Salt and pepper, to season
Instructions
- Bring a large pot of salted water to a boil. Cook the potatoes until a knife slips in easily, about 8–10 minutes.
- Meanwhile, finely slice the red onion and chop the parsley. Whisk together the olive oil, lemon juice and zest.
- Drain the potatoes and let them cool briefly so they’re warm but not hot. Transfer to a large bowl.
- Add the sliced onion, parsley, capers, tuna, and a good pinch of salt and pepper. Toss gently, pour over the dressing, toss again to coat, and serve.
Notes
- Potatoes: Choose waxy varieties so they hold their shape.
- Tuna: Tuna in olive oil gives the best flavour and texture.
- Seasoning: Salt the cooking water and adjust seasoning on the finished salad.
- Leftovers: Keep refrigerated for 2–3 days; add a little extra oil before serving if needed.
Nutrition
Carbohydrates: 41 g |
Protein: 17 g |
Fat: 18 g
Nutrition information is an approximation.
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