Today we’ll prepare a quick and easy recipe, great to enjoy both warm and at room temperature. It can be a side dish or a main course if enriched with proteins like hard-boiled eggs or grilled chicken: Potatoes with Tuna and Mayonnaise, or as we call them in our family, ‘Tuna Potatoes‘!
It’s a potato salad enriched with the ingredients of tuna sauce, so tuna and mayonnaise, which you can make even more flavorful by adding herbs like parsley, chives, or capers.
A very easy recipe where you just need to boil the potatoes, cut them into rather small chunks (or use mini potatoes), and then season them with a tasty and enveloping Tuna Sauce (find out the different ways you can make the TUNA SAUCE).
In just a few minutes, you’ll create an easy side dish or a delightful appetizer: Potatoes with Tuna and Mayonnaise, an alternative way to enjoy potato salad that’s quick, economical, and delightful.
Ideal to prepare in advance and keep ready in the fridge, you can enjoy it as is or enrich it with ingredients you prefer, like thinly sliced red onions, capers, olives, hard-boiled eggs, smoked salmon, and much more.
The recipe obviously includes instructions to prepare homemade tuna sauce, which I highly recommend not only because it’s much tastier than the ready-made version you find in jars at the supermarket, but also because it’s healthier and takes only 5 minutes.
If you are a fan of TUNA SAUCE, don’t miss these recipes too
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Energy 133.12 (Kcal)
- Carbohydrates 13.01 (g) of which sugars 0.60 (g)
- Proteins 11.88 (g)
- Fat 3.55 (g) of which saturated 0.56 (g)of which unsaturated 2.03 (g)
- Fibers 1.62 (g)
- Sodium 274.64 (mg)
Indicative values for a portion of 80 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
- 1.1 lbs potatoes
- 10.6 oz tuna in oil
- 7 oz mayonnaise
- 10 capers in salt
- 4 fillets anchovies in oil
Tools
- Pot
- Fork
- Immersion Blender
Steps
Boil the potatoes in a pot, still with the skin on, in plenty of salted water. It will take between 15 and 20 minutes depending on the size of the potatoes.
Check if they are cooked by piercing them with a fork, which should not meet resistance (the potatoes should still be firm and not fall apart). Once cooked, drain the potatoes and let them cool completely. Then, you just need to gently remove the skin by applying light pressure with your fingers: the potato skin will come off easily and quickly.
Now let’s prepare the Tuna Sauce. Drain the tuna and place it in a bowl, then crumble it with a fork. Add the mayonnaise, capers, and anchovies. At this point, depending on whether you want a smoother or chunkier sauce, you can decide whether to blend it with an immersion blender or simply mix everything with a fork. Once done, put it in a container, cover it with plastic wrap touching the surface, and let it rest in the fridge for 20 minutes.
Remove the potato skins, cut them into chunks or wedges, and place them in a large bowl. At this point, also add the tuna sauce and mix. Taste and adjust the salt if necessary (it should already be salty enough, but everyone has their own preference). Store the Potatoes with Tuna and Mayonnaise salad in the refrigerator until ready to serve.
NOTES
You can make the recipe lighter by replacing the mayonnaise with Robiola cheese, ricotta, or spreadable cheese like Philadelphia.
To turn this preparation into a main dish, add hard-boiled eggs or smoked salmon, cheese cubes, or grilled chicken.
You can also use this tuna sauce to season grilled zucchini or eggplant, or to stuff tomatoes.
STORAGE
The cold potatoes can be stored in the fridge for up to 2 days, freezing is not recommended.
FAQs
How to Boil Potatoes in Hot or Cold Water?
You can boil potatoes either in hot water once it boils or put them directly into a pot of cold water, then bring it to a boil. It doesn’t matter if they are peeled or unpeeled, whole or cut into pieces. However, the result will be slightly different depending on how you proceed: putting potatoes in cold water will yield firmer potatoes, while boiling them in hot water will make them softer.
How Do I Know if the Boiled Potatoes Are Done?
Generally, boiling potatoes takes about 20 minutes for every 100 g of potato weight. Of course, the time will also vary depending on the size of the potatoes and whether you boil them whole or in pieces. To determine the right cooking stage, I recommend piercing them with a fork or a skewer stick: if they penetrate easily, the potatoes are ready.
