How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Potato, Tuna And Egg Salad?

You need 9 ingredients. The key ingredients include: 12 None baby new potatoes, 7 oz green beans, trimmed and halved crosswise, 1/3 cup plain yogurt, 2 tsp finely grated lemon peel, and more.

Is Potato, Tuna And Egg Salad suitable as seafood?

Yes, Potato, Tuna And Egg Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Potato, Tuna And Egg Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato, Tuna And Egg Salad Recipe

Name: Potato, Tuna And Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 None baby new potatoes; 7 oz green beans, trimmed and halved crosswise; 1/3 cup plain yogurt; 2 tsp finely grated lemon peel; 2 tsp lemon juice; 2 cans (5 oz each) tuna in springwater, drained and flaked; 6 None green onions, thinly sliced; 2 tbsp coarsely chopped fresh flat-leaf parsley; 4 None hard-boiled eggs, quartered

Fresh, crisp and full of flavor — this Potato, Tuna And Egg Salad is a must-try. Made with baby new potatoes, green beans, plain yogurt and lemon peel. …

This Potato, Tuna And Egg Salad relies on simple, everyday ingredients such as none baby new potatoes, plain yogurt, finely grated lemon peel and lemon juice. It comes together quickly and makes 4 servings, at about 697 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

12 None baby new potatoes
7 oz green beans, trimmed and halved crosswise
1/3 cup plain yogurt
2 tsp finely grated lemon peel
2 tsp lemon juice
2 cans (5 oz each) tuna in springwater, drained and flaked
6 None green onions, thinly sliced
2 tbsp coarsely chopped fresh flat-leaf parsley
4 None hard-boiled eggs, quartered

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Quick Info

Servings
4 servings
Calories
697 kcal
Category
Seafood

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