Tuna potato salad

    25 min

    This salad tastes much better with freshly boiled new potatoes that are still warm but it's also a great way to use up any leftover potatoes. It makes a filling packed lunch or light evening meal. You can double or treble the quantities if you are serving more than 2 people.


    Devon, England, UK
    1 person made this

    Serves: 2 

    • 300g new potatoes
    • 1 (185g) tuna in oil, drained
    • 100g mixed salad leaves
    • 3 heaped teaspoons mayonnaise
    • Generous squeeze lemon juice, to taste
    • Pinch of salt
    • Freshly ground black pepper
    • 2 Spring onions, coarsely sliced

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Boil new potatoes for 10-12 mins or until tender. Drain; immerse in cold water to cool them down and drain again. When cool enough to handle, slice lengthways and place in a large bowl. Add tuna, salad leaves, mayo and lemon juice; toss gently. Stir in most of the sprng onions, reserving some for garnishing. Season with salt and black pepper.
    2. Divide into 2 bowls and scatter remaining spring onions on top.

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