Tuna Potato Salad with Hard-Boiled Eggs…
My children love tuna, they love potatoes and are crazy about mayonnaise — so imagine what happens when I bring tuna potato salad to the table and also add an egg to make the dish complete!
Economical and tasty, this salad can be a side dish, but also a flavorful and light main to serve in summer and spring; just serve it cold and it will be gone in no time, just like all the ideas in our collection of quick summer recipes!!
The recipe for tuna potatoes with hard-boiled eggs is as simple as the recipe for Tuna Potato Salad with Salmon. It’s not new, but if any of you haven’t tried it yet, now’s the time to make up for it — you’ll see how good it is! Now let’s go to the kitchen to discover how to make tuna potato salad, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also see:
–Tonned Russian salad;
–Hearty potato and green bean salad;
–Tonned potato and green bean salad;
–Potato boats with tuna and mayonnaise.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for tuna potato salad
- 1.8 lb Potatoes
- 5 oz Tuna
- 10 tbsp Mayonnaise
- 4 Eggs
- to taste Parsley
- to taste Salt
Tools
- Bowl
- Pot
How to make tuna potato salad
Boil the potatoes: place them in a pot filled with water, bring to a boil and add salt, cook for 35–40 minutes. Pierce with a skewer to check doneness; if tender (but not falling apart), turn off the heat, drain the potatoes and let them cool. Put them in the refrigerator for about 2 hours or until they are cold.
Place the eggs in a pot filled with water, bring to a boil and cook for 8 minutes. Drain, let cool and refrigerate.
Peel the cold potatoes and cut them into chunks.
Add the mayonnaise, drained tuna, parsley and a pinch of salt to adjust the flavor, mix, then add 2 more eggs cut into small pieces and combine.
Plate and serve with the hard-boiled eggs cold, peeled and sliced, or cover with cling film, refrigerate and consume within 24 hours.
If you liked this recipe also check:
–Easy and quick baked tuna and potato loaf;
–Infallible tuna and potato patties;
–Potato and tuna croquettes with a melty center;
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