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This tuna potato salad is the perfect crossover of two classic salads—potato salad and tuna salad. Taken up a notch, this elevated side dish has a base of crispy smashed potatoes that an herby and tangy green bean salad gets served over top. Finished with large chunks of yellowfin tuna, this side dish can easily be served as a main for lunch. It’s also right at home on a brunch table alongside quiche, fruit and some pastries!
Ingredients Needed
The full recipe, with amounts, can be found in the recipe card below.
- Baby gold potatoes: Perfect for boiling and smashing, they’re creamy and smooth on the inside with very thin skins (perfect for smashing).
- Green beans: haricot verts or regular green beans will work here. Whatever looks best at the market!
- Stone ground mustard: stone ground mustard is the best of both worlds—the texture of whole grain with the punchy heat of Dijon. Find it sold near the Dijon mustard.
- Red wine vinegar: a bit of acid to brighten up the other flavors! White wine vinegar will also work here.
- Canned yellowfin tuna: seek out high-quality canned yellowfin tuna packed in oil. Ideally, there will be large chunks you can break apart and nestle into the green bean salad.
- Red onion: too often I reach for a shallot in these types of salad, but red onion is perfect here. It’s got a deeper flavor that really fits in with the tuna and potato salad crossover.
- Fresh dill: you’ll need quite a bit here, so grab a fairly large bunch. Any leftovers can be used in my versatile Lemon Dill Vinaigrette or this super easy Lemon Dill Salmon.
- Castelvetrano olives: Pitted Castelvetrano olives are the way to go here. They’re buttery and mild in flavor compared to other olive varieties. I tear them (instead of chopping them) so they have craggy edges that hold onto the vinaigrette.
How Easy It is to Make
- Boil the potatoes until they are tender, then use a spider or slotted spoon to transfer them to a baking sheet to dry. Reserve that hot water!
- Dump the green beans in the boiling water and cook them until tender—this will take just 4 minutes or so. Using that same spider or slotted spoon transfer the green beans to an ice water bath, submerge in water and set aside.
- Drizzle the potatoes with oil then shimmy them around to coat. Using the bottom of a cup, smash potatoes until they are ½-inch to ¼-inch thick. Season generously with salt and pepper.
- Roast the potato until their bottoms start to brown, this will take about 15 minutes. Flip and continue to cook until browned and crispy around edges; 10–15 minutes more.
- Meanwhile, in a large mixing bowl, whisk together olive oil, stone ground mustard, red wine vinegar, a dash of sugar, salt and pepper.
- Stir in the red onion, dill and olives.
- Drain the green beans and dry well (I use my salad spinner for this). Then cut them into 1½-inch long pieces and toss them with the dressing and onion mixture.
- Now it’s on to assembly! Arrange the crispy smashed potatoes on a large plate or platter. Then spoon the green bean salad over top. Break the canned tuna into large chunks and nestle them on top of the salad.
Test Kitchen Tips
- Share the hot water: When the potatoes are done, scoop them out of the water using a slotted spoon or spider. Don’t dump that hot water! You’ll use that hot water to blanch the beans—by using the same hot water you save at least 10 minutes of time.
- Hot oven and low rack: While the potatoes are cooking on the stove top, preheat the oven and set the rack to the lowest position—this is key for achieving color and crispness on the potatoes.
- Season the potatoes well right after smashing them and prior to roasting them. This is the only change you’ll get to season the actual potatoes.
What to Serve it With
This is one of my favorite lunches to serve when I have guests over. But it’s also great at brunch or Easter spreads. Here are a few things I like to pair with it.
Egg Recipes
Easy Crustless Quiche Recipe
Appetizers
Smoked Salmon Platter with Blini
Side Salad
Grape Salad Recipe
Baking Recipes
Cheese Biscuits
Tuna Potato Salad with Smashed Potatoes
Description
Tuna potato salad is the perfect mash up of two classic salads in one. Made with crispy smashed potatoes, herby green bean salad and large chunks of tuna.
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Ingredients
- Kosher salt
- 1 pound baby gold potatoes
- 4 tablespoons olive oil, divided
- 8 ounces green beans
- 2 ½ tablespoons stone ground mustard
- 2 tablespoons red wine vinegar
- ½ teaspoon sugar
- 2 (5-ounce) cans yellowfin tuna
- ½ red onion, thinly sliced
- ¼ cup chopped fresh dill
- ½ cup pitted Castelvetrano olives, torn
Instructions
- Preheat oven to 450°F (232°C) with rack set in lowest position.
- Bring a large pot of water to a boil; season generously with salt.
- Add 1 pound potatoes and cook until tender, 15 minutes. Using a spider or slotted spoon, transfer potatoes to a baking sheet and let dry briefly.
- Add 8 ounces green beans to simmering water and cook 4 minutes. Meanwhile, prepare an ice water bath.
- Using a slotted spoon or spider, transfer green beans to an ice water bath, submerge in water and set aside.
- Drizzle potatoes with 2 tablespoons oil to coat. Using bottom of a cup, smash potatoes until they are ½-inch to ¼-inch thick. Season with 1 teaspoon kosher salt and ½ teaspoon pepper. Roast until bottoms start to brown, about 15 minutes. Flip and continue to cook until browned and crispy around edges; 10–15 minutes more.
- In a large mixing bowl, whisk together remaining 2 tablespoons olive oil, 2 ½ tablespoons mustard, 2 tablespoons vinegar, and ½ teaspoon sugar; season to taste with salt and pepper.
- Stir in sliced ½ red onion, ¼ cup chopped dill and ½ cup torn olives.
- Drain green beans and dry well (I use my salad spinner for this). Cut beans into 1 ½-inch long pieces. Add beans to bowl with dressing and toss to combine.
- Arrange potatoes on a large plate or platter. Spoon green bean salad over top. Break 2 (5-ounce) cans tuna into large chunks and nestle on top of salad. Drizzle with olive oil and serve immediately.
Equipment
Notes
Storage: this salad does not keep well, so I recommend serving it right after making. If you have leftovers, just know the potatoes won’t stay crisp. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Stone ground mustard: you can also use a combination of whole grain mustard and Dijon mustard—use equal parts.
Nutrition
Serving: 1/4 recipeCalories: 320kcalCarbohydrates: 28gProtein: 17gFat: 16gSaturated Fat: 2gCholesterol: 12mgSodium: 785mgFiber: 4gSugar: 4g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Amazing combination of flavors!!!
🙂 I’m so glad you liked it!
Delicious! It’s a great variation of the traditional Salad Nicoise…good texture and flavor combination…thanks Lauren!!!
Hi Kelly! I’m so happy to hear you enjoyed this recipe! Thanks for giving it a try and coming back to leave a comment, it means a lot!!
Beautiful dish, I enjoyed it sooooo much, so so yummy! I used yellow beans ,this is now one of my favorite meals.
Hi Clare, I’m so happy to hear you enjoy this recipe! I gotta find some yellow beans—that sounds delicious. Do you find yours at the farmers’ market?
One of our favorite meals!
Such a great combination of flavors. Amazing