Potato salad with tuna, green beans, and hard-boiled eggs, an easy and tasty side dish, perfect to serve cold, as an appetizer for a buffet, a side dish, or as a single meal in summer. Perfect for a light but satisfying lunch, a summer dinner, or an outdoor picnic.
Its versatility makes it ideal to prepare in advance, allowing the flavors to blend perfectly, but also to adapt it to your tastes by adding or removing ingredients as you like. It is also a great solution to use ingredients that you often have available in the pantry and fridge, making it a practical and waste-free dish.
I prepare it often, especially in summer, and dress it with extra virgin olive oil and a few tablespoons of mayonnaise, to make it creamier, but since one of my children doesn’t like mayonnaise, I dress a part of it with just extra virgin olive oil and a bit of lemon juice. This way, everyone is happy.
Simple, fresh, and tasty, it’s a cheerful and colorful dish that my family loves.
Let’s see together how to prepare the Potato Salad with Tuna, Green Beans, and Hard-Boiled Eggs. Get the ingredients ready, and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty salads to try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Potato Salad with Tuna and Hard-Boiled Eggs
For 4 people
- 2 potatoes (or 3 – medium-sized)
- 2 eggs
- 7 oz green beans
- 5.5 oz canned tuna in oil (drained)
- to taste parsley (chopped)
- to taste extra virgin olive oil
- to taste salt
- 3 tablespoons mayonnaise (to taste)
Tools
- 1 Pot
- 1 Peeler
Preparation
Making the Potato Salad with Tuna and Hard-Boiled Eggs is very simple.
First, wash the potatoes, peel them, cut them into cubes about 0.6-0.8 inches on each side, rinse them well under cold running water to remove excess starch. This helps prevent them from becoming too sticky.
Then, boil them in plenty of lightly salted water for about 10-15 minutes. Cooking times may vary depending on the type of potato (more or less starchy) and the size of the cubes.
In any case, do the toothpick test. If, by inserting a toothpick (or fork), it goes in easily, then it means it’s cooked.
To speed up the cooking, you can use a pressure cooker. Very practical and easy to use, it has the advantage of cooking food really quickly. Count 5 minutes from when it starts to whistle.
Meanwhile, trim the green beans and wash them. Cook them in boiling water for about 5-7 minutes, or until they are tender but still slightly crunchy. Drain them and immerse them immediately in a bowl of ice water to stop the cooking and maintain their bright color. Drain again and pat dry with paper towels.
Meanwhile, place a small pot with plenty of cold water on the stove and boil the eggs for about 9-10 minutes from when the water starts to boil.
Then let them cool under cold running water, peel them, and set them aside.
At this point, open the tuna can, drain it, and cut it into chunks.
Place the diced potatoes in a bowl, add the drained tuna, the chopped green beans, the chopped parsley. Season with salt (if desired with a sprinkle of pepper), a drizzle of extra virgin olive oil, and mayonnaise.
Then, mix gently, being careful not to break the potatoes.
Plate and serve the cold potato, green bean, and tuna salad, accompanied by the hard-boiled eggs cut into wedges or thin slices.
Finally, here is our salad ready.
Enjoy your meal and see you at the next recipe!
Storage
You can store the potato and tuna salad for up to 1 day in the refrigerator, in a sealed container.
You can store the potato and tuna salad for up to 1 day in the refrigerator, in a sealed container.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE
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Tips and Suggestions
Potato salad is a very versatile recipe that you can enrich to your liking by adding other vegetables (such as carrots or green beans), onions, olives, or substituting the tuna with diced ham or grilled chicken. It’s up to you! Here are some suggestions:
– With Emmental: for an extra touch of flavor.
– With Salmon: replace the tuna with smoked salmon.
– Vegetarian: Omit the tuna for a vegetarian version.
– With Tomatoes and Mozzarella.
– With Olives and Capers.
– With Greek Yogurt: replace mayonnaise with Greek yogurt for a lighter version.
– With Carrots: add boiled carrot cubes.
– With Zucchini: replace green beans with zucchini.
– With Grana Cheese: Add Grana cheese flakes.
– Dressing: Dress with extra virgin olive oil, salt, pepper, and, if desired, a dash of white wine vinegar or lemon juice.
– Rest: Allow the salad to rest in the refrigerator for at least 30 minutes before serving to blend the flavors.
If you want a lighter version, you can simply dress it with a drizzle of extra virgin olive oil and lemon juice.
If you want a lighter version, you can simply dress it with a drizzle of extra virgin olive oil and lemon juice.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
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