When the weather warms up, there’s nothing more satisfying than a cold, fresh salad that still feels like a proper meal. This Tuna Potato Salad is one of those recipes I find myself making on repeat. It’s high in protein, easy to prep ahead, and the perfect way to use up leftover cooked veggies you might already have in the fridge. It’s inspired by classic Mediterranean flavours and makes a wholesome, satisfying lunch without being heavy.
I love that this salad tastes even better after a few hours in the fridge—when all the ingredients have had time to marinate together. The crunchy green beans, soft potatoes, salty capers and olives, and the richness of canned tuna all come together beautifully. Add toasted almonds for a bit of texture and you’ve got yourself a light but filling bowl that’s bursting with flavour.
Nutritional Benefits
- High in protein: Thanks to the tuna and almond flakes, this salad will keep you full and satisfied for longer.
- Good source of fibre: The potatoes, green beans, and sun-dried tomatoes support digestion and gut health.
- Naturally gluten-free: No need to swap ingredients—this recipe is already coeliac-friendly.
- Rich in healthy fats: The olives, olive oil, and tuna add omega-3 and monounsaturated fats to support heart health.
Tips
- Use leftovers: Cold potatoes and green beans from the night before work perfectly.
- Chill before serving: Let the salad sit in the fridge for a few hours for best flavour.
- Customise: Add cherry tomatoes, boiled eggs, or swap almonds with pine nuts.
- Texture tip: Toasted almonds make all the difference—don’t skip them!
Swaps
Potatoes: You can use new potatoes, baby potatoes or even sweet potatoes for a twist. Sweet potatoes add more fibre and vitamin A.
Tuna: I used canned tuna in brine, but tuna in olive oil works well too. You can also use fresh tuna if you have it, or swap with canned mackerel or salmon.
Green beans: Steamed broccoli, sugar snap peas or asparagus are all great alternatives with similar crunch.
Almond flakes: Toasted walnuts, pumpkin seeds or pine nuts work just as well.
Capers: Try chopped gherkins or pickled onions for a similar salty punch.
Apple cider vinegar: Swap with white wine vinegar or fresh lemon juice if preferred.
Storage
Fridge: Store in an airtight container for up to 3 days. Best enjoyed cold, once the flavours have had time to mix together.
Freezer: Not suitable for freezing.
More Tuna Recipes
Tuna Potato Salad
Ingredients
- 4-5 baby potatoes
- 150 g green beans
- 1 can tuna
- olives, chopped
- 3-4 sun-dried tomatoes, chopped
- 1 tbsp capers
- toasted almonds flakes
- chives, chopped
Dressing
- Extra virgin olive oil
- Apple cider vinegar
- Salt and pepper
Instructions
- Peel and chop the potato into cubes, boil them until soft but not mushy. Let them cool down completely (even better if are leftovers, straight from the fridge!).
- Prepare the green beans by removing the top and bottom and cut in half. Put them into boiling water for 1 minute or 2 (I like mine very crunchy!), drain and let cool down completely (again, if you have cold leftover in the fridge is even better.
- In a bowl add all the ingredients, seasoning and mix.