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Mediterranean Tuna Potato Salad

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A colorful and hearty Mediterranean-inspired salad made with tender potatoes, flaky tuna, sweet corn, olives, and cherry tomatoes, finished with hard-boiled eggs and fresh herbs—perfect for picnics, potlucks, or a wholesome meal.

Ingredients

Scale
  • 4 medium potatoes, peeled and cubed
  • 1 can (5 oz) tuna in olive oil, drained
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/3 cup canned corn, drained
  • 1/3 cup green olives, halved
  • 2 hard-boiled eggs, quartered
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

Instructions

  1. Boil the potatoes in salted water for 12–15 minutes, or until fork-tender. Drain and let cool.
  2. In a large bowl, combine cooked potatoes, tuna, cherry tomatoes, red onion, corn, and olives.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Top with quartered hard-boiled eggs and sprinkle with chopped parsley.
  6. Serve slightly chilled or at room temperature.

Notes

  • Use baby potatoes for a quicker and more rustic version.
  • Add capers or artichoke hearts for extra Mediterranean flair.
  • Best served fresh but can be stored in the fridge for up to 2 days.

Nutrition

Keywords: tuna salad, potato salad, Mediterranean salad, picnic recipe, healthy salad, gluten-free salad

Find it online: https://epicrecipebox.com/mediterranean-tuna-potato-salad/