Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Experts in ancient Greek culture say that people back then didn't see their thoughts as belonging to them. When ancient Greeks had a thought, it occurred to them as a god or goddess giving an order. Apollo was telling them to be brave. Athena was telling them to fall in love.
Now people hear a commercial for sour cream potato chips and rush out to buy, but now they call this free will.
At least the ancient Greeks were being honest."
-Chuck Palahniuk, Journalist

The refrigerator light goes on...

I love potato salad recipes and this one was inspired by my wife after a few weeks in Spain. She said, "in Spain it doesn't seem to be a salad without some tuna in it." There are also a lot of potato salad variations. The two do go quite well together, and combined with the tomatoes, dill and mustard, this is a great summer potato salad perfect for serving at picnics.


Tuna and Potato Salad

Servings: 6 | Serving size: about 1/2 cup

Cooking Time: 60 Minutes

This recipe can be multiplied by 2.

This recipe keeps well, refrigerated, for about 3 days and makes a great lunch to take to the office.

3 quarts water
1 1/2 lbs Yukon gold potatoes (peeled & cut into 1/2 inch dice)
1 Tbsp white wine vinegar
4 tsp extra virgin olive oil
1 Tbsp Dijon mustard
1/2 tsp salt
fresh ground black pepper (to taste)
2 6-ounce cans no salt added tuna in water (drained)
8 ounces grape tomatoes
2 large green onions (thinly sliced crosswise)
3 Tbsp fresh dill

Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat.

Steam the potatoes for about 30 minutes until slightly soft. A paring knife should slip easily in without breaking the potato.

Remove and drain into a colander and rinse with cold water. Place in the refrigerator to chill.

Place the vinegar, olive oil, mustard, salt and pepper in a large mixing bowl. Whisk until well blended.

Add the chilled potatoes, tuna, tomatoes, green onions and dill.

Fold gently.

Chill well before serving.

Nutrition Facts

Serving size: Tuna and Potato Salad

Servings: 6

Amount Per Serving

Calories 248 Calories from Fat 38
% Daily Value
Total Fat 4g 6%
    Saturated Fat <1g 2%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 34mg 12%
Sodium 289mg 12%
Total Carbohydrates 19g 8%
    Dietary Fiber 2g 10%
    Sugars 2g
Protein 31g
Vitamin A 9% Vitamin C 26%
Calcium 1% Iron 13%
Vitamin K 18 mcg Potassium 895 mg
Magnesium 62 mg