When it’s mild out, or you just want a quick meal without turning on the oven, this tuna potato salad hits the spot. Made with simple ingredients, it can be served warm or cold, and it’s hearty without being heavy.
Ingredients :
- Potatoes — They form the hearty base of the salad and absorb the vinaigrette best when still slightly warm. Choose waxy potatoes like Charlotte or new potatoes to keep them from turning into mash at the first stir.
- Canned tuna — It adds saltiness, protein, and convenience. Use well-drained tuna in brine for a cleaner salad, or tuna in oil for a richer result, then reduce the oil in the vinaigrette slightly.
- Hard-boiled eggs — They add roundness and a softer texture, especially with the crumbly yolk that blends into the dressing. For clean cuts, let them cool before slicing into wedges.
- Tomato — It provides juice, color, and a fresh note that lightens the potatoes. Choose a ripe but firm tomato, otherwise it releases too much water and dilutes the vinaigrette.
