What's the best tuna for potato salad?

Oil-packed tuna, often sold in jars, is the highest quality tuna. Yellowfin, white and albacore tuna will all work very well in a potato salad.

Why should you steam potatoes whole for potato salad?

I think the best method for cooking potatoes for a salad is to steam them whole. First, the steam ensures even, gentle cooking that lowers the risk of overcooking them or breaking them up as they cook. And cooking them whole also keeps the potatoes shape once cooked.

Tuna Potato Salad - The Real Recipes

Description

This tangy and delicious Tuna Potato Salad is perfect as a side for a summer cookout or holiday party, with juicy tomatoes, bright olives and buttery tender baby potatoes. The potato salad is tossed in a simple yet vibrant lemon and herb vinaigrette and topped with canned tuna.

Ingredients

Units Scale

1 1/2 lbs. baby (or new) yellow potatoes
zest from 1 lemon, plus 3 Tbsp. lemon juice
2 Tbsp. chopped fresh parsley, plus more for garnish
1 Tbsp. Dijon mustard
1/4 tsp. table salt
6 Tbsp. extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup olives, roughly chopped
1/2 cup artichoke hearts (from marinated or canned artichokes, drained)
2 Tbsp. capers, drained
1 (5 oz,) can tuna (water or oil-packed), drained

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Instructions

Rinse the potatoes and place in a steamer basket. Bring a few inches of water to a simmer in a large pot then add the steamer basket of potatoes and cook until the potatoes are just barely tender when a fork is inserted into the center of the potatoes, 20 to 25 minutes. Remove from heat and place a clean kitchen towel on top. Allow to cook off heat with the towel on top until fork tender, another 5 minutes.
While the potatoes cooks, make the dressing by adding the lemon zest and juice to a mason jar along with the parsley, mustard and salt and shake to combine. Add the olive oil and place the lid on the jar. Shake well to combine. Set aside.
To assemble the salad, cut the potatoes in half when cool to the touch. Place in a mixing bowl along with the tomatoes, olives, artichokes and capers. Pour on about 4 tablespoons of the dressing and toss well. Cool at room temperature for 10 minutes. When ready to serve, flake the tuna into bite-sized pieces and place on top of the salad. Dress with a couple more tablespoons of the dressing and more fresh parsley.

Notes

To make the recipe ahead of time, toss the ingredients with about half the dressing (leave the tuna off the salad at this point). Store the salad in an airtight container and refrigerate overnight. When ready to serve, dress with more sauce, toss well and top with tuna and more herbs.
Use a good quality oil-packed tuna, if possible, preferably jarred.
Use your preferred olives.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: sides
Method: steaming
Cuisine: American/Italian