Tuna and Potato Salad Recipe

Name: Tuna and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 1 medium carrot, peeled and cut into 1/4-inch pieces; 1/2 cup frozen baby peas; 1/4 cup plus 2 tablespoons mayonnaise; 2 tablespoons creme fraiche; 1 tablespoon Dijon mustard; 2 tablespoons fresh lemon juice; Salt and freshly ground pepper; 1/4 cup coarsely chopped flat-leaf parsley; 2 tablespoons snipped chives; One 6-ounce can or jar solid white tuna in olive oil, preferably Spanish or Italian, drained and flaked; 2 tablespoons extra-virgin olive oil; 4 ounces baby arugula (4 cups)

Servings: persons

2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 medium carrot, peeled and cut into 1/4-inch pieces
1/2 cup frozen baby peas
1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons creme fraiche
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons snipped chives
One 6-ounce can or jar solid white tuna in olive oil, preferably Spanish or Italian, drained and flaked
2 tablespoons extra-virgin olive oil
4 ounces baby arugula (4 cups)

1
Put the potatoes and carrot in a steamer basket set over a pot of simmering water and steam until just tender, about 9 minutes.
2
Sprinkle the frozen peas on top and steam just until heated through, 1 minute longer.
3
Transfer the vegetables to a plate and refrigerate until they are cooled slightly, about 10 minutes.
4
Meanwhile, in a medium bowl, whisk the mayonnaise with the creme fraiche, mustard and 1 tablespoon of the lemon juice; season with salt and pepper.
5
Fold in the chopped parsley, chives, flaked tuna and cooled vegetables.
6
In a medium bowl, whisk the olive oil with the remaining 1 tablespoon of lemon juice and season with salt and pepper.
7
Add the arugula and toss.
8
Mound the greens on plates, top with the tuna and potato salad and serve.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 13 ingredients. The key ingredients include: 2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces, 1 medium carrot, peeled and cut into 1/4-inch pieces, 1/2 cup frozen baby peas, 1/4 cup plus 2 tablespoons mayonnaise, and more.

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

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

Tuna and Potato Salad

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