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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Tuna and Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions