Mediterranean Tuna Potato Salad with Eggs, Olives, and Red Onion

Fresh, colorful, and bursting with Mediterranean flavors, this Mediterranean Tuna Potato Salad is a hearty dish that’s perfect for lunch, dinner, picnics, or meal prep. Tender Yukon Gold potatoes are tossed with flaky tuna, protein-rich eggs, briny olives, crisp red onion, and a bright lemon-herb dressing for a satisfying meal that’s both nutritious and delicious.

Whether you’re serving it as a light main course or a flavorful side dish, this classic Mediterranean-inspired salad is sure to impress.


Why You’ll Love This Recipe

  • Ready in under 40 minutes
  • Packed with protein and healthy fats
  • Perfect for meal prep
  • Fresh Mediterranean flavors
  • Naturally gluten-free
  • Great served warm or chilled

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Servings

6 servings


Ingredients

For the Salad

  • 2 pounds (900 g) Yukon Gold or baby potatoes, halved
  • 2 cans (5 oz / 140 g each) tuna, drained
  • 4 hard-boiled eggs, quartered
  • ½ cup black olives, pitted
  • ½ cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • ¼ cup cucumber, sliced (optional)
  • 2 tablespoons capers (optional)
  • ¼ cup fresh parsley, chopped

For the Mediterranean Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Freshly ground black pepper, to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Sharp knife
  • Cutting board

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