Tuna and potato salad

You can’t go wrong with a really good potato salad, and this simple and tasty tuna and potato salad ticks all the boxes. The best thing about tuna and potato salad is the combination of flavors and textures that come together to create a delicious and satisfying dish. This recipe is Justine Schofield’s variation on the traditional potato salad. Simply by adding some tuna, it becomes a whole meal in itself.

Tuna and potatoes are both nutritious ingredients. Tuna is rich in omega-3 fatty acids, vitamins, and minerals, while potatoes provide carbohydrates, dietary fiber, and various vitamins and minerals. This salad can be a filling and wholesome meal on its own. It’s relatively simple to make, requiring minimal cooking skills. Boiling potatoes, flaking tuna, and mixing everything together with dressing or mayonnaise is all it takes to create a tasty dish.

Tips: Use baby potatoes as they cook faster, or cut large potatoes into small pieces, and always start your potatoes in cold water. Leave the skin on too as it adds flavour! Make sure they’re tender and cooked really well. For the perfect potato salad, mix the potatoes through the tuna and the sauce while they’re still hot. Don’t chill your potato salad as it will lose its beautiful characteristics. If you have had it in the fridge, let it come back to room temperature for at least one hour prior to serving.