There is a scent that, more than any other, immediately evokes summer: the potato, green bean, and tuna salad warming slightly on the kitchen table.
It’s a one-dish meal that speaks of family lunches, days at the beach, and that genuine simplicity we all seek when the heat starts to set in.
It’s the undisputed queen of the summer menu, perfect for preparing in advance and enjoying cold, perhaps started with some tantalizing red salmon toast to whet the appetite.
But let’s be honest: how many times have we prepared it and ended up with a somewhat disappointing result?
Potatoes that fall apart, sadly limp green beans, an anonymous dressing…
The line between a masterpiece of freshness and a dull dish is, unfortunately, very thin.
That’s why today I won’t just give you a recipe.
I’ll reveal my family secrets and, most importantly, the 5 mistakes you should never make again to turn this classic into a restaurant-worthy dish.
Sure, when it comes to quick and light lunches, sometimes you want to switch it up with something equally flavorful, like delicate meatballs in sauce, but the charm of this big salad remains unbeatable.
It’s the dish that solves a meal when you don’t feel like cooking, but also a light and nutritious dinner.
Just like that colorful Mediterranean salad with Lupini and Avocado, it’s one of those go-to dishes that never tire and please everyone.
But today, she is the absolute star.
Are you ready to find out how to make it truly unforgettable?
Now, everyone to the kitchen, let’s start!
Psst… one last tip before starting! In this post, you’ll also find the complete video recipe. If you like my style, check out my TikTok and YouTube channels: they are full of other easy and quick ideas. See you there!
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- Tasty Chicken Salad
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 325.57 (Kcal)
- Carbohydrates 35.21 (g) of which sugars 7.07 (g)
- Proteins 27.46 (g)
- Fat 9.07 (g) of which saturated 1.53 (g)of which unsaturated 4.53 (g)
- Fibers 6.19 (g)
- Sodium 516.89 (mg)
Indicative values for a portion of 480 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs new potatoes
- 1.32 lbs green beans
- 11.29 oz tuna in oil (Drained weight)
- 1 red Tropea onion (Large)
- 5 tbsps extra virgin olive oil
- 4 tbsps white wine vinegar
- 1 pinch salt
- 1 pinch black pepper
- A few leaves basil
Tools
- 1 Bowl Pyrex
- 1 Strainer Kitchencraft
Steps
The preparation and cooking of the vegetables:
Let’s start with the basics: the potatoes. The first secret, the one that really changes the final result, is choosing the right variety.
There’s no way around it, for this recipe you need yellow-fleshed potatoes, nice and firm, the kind that don’t fall apart during cooking.
Wash them well under water, scrubbing the skin without removing it, that’s where the rustic flavor lies.
While they cook in boiling salted water, we’ll tackle the green beans: trim them and, if long, cut them in half already.
When the potatoes have about ten minutes left, also add the green beans to the same pot.
Once everything is cooked, drain and here’s another key step for a restaurant-worthy result: immediately plunge the green beans into a bowl of ice water.
This thermal shock will keep them super crispy and a vibrant green.
Trust me, it makes the difference between a good green bean and a spectacular one.
The dressing
Now, while the vegetables cool down, let’s prepare the engine of this salad: the dressing.
Don’t make the mistake of pouring oil and vinegar directly into the bowl with the potatoes and green beans.
Take a minute: in a cup, pour the oil, vinegar, salt, pepper and whisk with a fork like there’s no tomorrow.
You need to achieve a thick cream, an emulsion.
This is what will coat every single ingredient, making the dish uniform and flavorful.
The assembly
In a large bowl, place the potatoes cut into wedges, which should still be slightly warm.
This is crucial because the potato, when warm, absorbs the dressing uniquely, becoming flavorful to the core.
Add the green beans, nice and crispy, and the tuna.
Make sure to drain it perfectly, almost squeezing it: the less superfluous oil there is, the cleaner and more defined the dish’s flavor will be.
Finish with the finely sliced Tropea onion, and pour your emulsion.
Now mix, but gently, from bottom to top.
Handle it with love, we’re not mixing cement.
The plating and final rest
Here we go. The salad is ready to be placed on a nice serving plate, but before the final attack, give it one last gift: at least fifteen minutes, even half an hour, of resting at room temperature.
It’s at this moment that the flavors “unite,” blend, and the magic happens.
A generous handful of fresh basil torn by hand at the last second, and lunch, is served.
Enjoy your meal
Storage, Tips, and Variations:
This potato salad keeps perfectly in the refrigerator, sealed in an airtight container, for up to 2 days.
For the best taste, it is advisable to take it out about twenty minutes before serving, as the flavors are enhanced at room temperature.
The recipe is an excellent base to personalize.
You can add hard-boiled eggs in wedges to make it an even richer one-dish meal, or Taggiasca olives and cherry tomatoes for a Mediterranean touch.
As an alternative to tuna, fillets of mackerel go well or, for a vegetarian version, cubes of buffalo mozzarella.
Regardless of the variations, the success of the dish rests on three key elements: choosing quality potatoes that hold their shape during cooking, the crispness of the green beans, and a well-emulsified dressing.
The attention to these details is the true secret of this recipe.
FAQ (Questions and Answers)
Do you still have some doubts about this recipe? Here you will find the answers to the most common ones.
Why do the potatoes in my salad fall apart?
It most likely depends on the type of potatoes used.
For this summer recipe, it is essential to use yellow-fleshed potatoes, firm and compact, which hold their shape perfectly when cooked.
If you use floury potatoes (those ideal for purée or gnocchi), they will tend to break apart once cooked and mixed.
Can I make this green bean and potato salad without tuna?
Absolutely yes.
This recipe is delicious even in a vegetarian version, simply by omitting the tuna and maybe adding hard-boiled eggs to still make it a nutritious one-dish meal.
Alternatively, as suggested in the variations, you can use cubes of mozzarella or other types of preserved fish like mackerel.
Can I use frozen or canned green beans?
Frozen green beans are a great alternative to fresh ones.
You can cook them directly from frozen, following the times indicated on the package, and then pass them through ice water as per the recipe.
I would advise against using canned green beans, as they are already very soft and wouldn’t have the crunchy texture we’re looking for in this salad.
How can I avoid the dressing being too oily?
The secret lies in two steps.
First, make sure to drain the tuna perfectly, pressing it slightly to remove excess oil.
Second, always prepare the dressing separately, emulsifying the oil and vinegar well in a small bowl before pouring it over the salad.
This creates a homogeneous sauce that coats the ingredients rather than soaking them.
Is this potato salad eaten hot or cold?
It is best served warm or at room temperature.
If you store it in the fridge, remember to take it out at least 20 minutes before serving.
If eaten too cold, the flavors of the oil and other ingredients wouldn’t be fully appreciated.
