This tuna potato salad recipe is a complete meal that is perfect for lunch or a light dinner. A satisfying combination of baby potatoes, green beans, tuna, radishes and red onion all tossed together with the most delicious dill buttermilk dressing.
For the salad:
- 1 pound or 454 grams baby potatoes or any other small potatoes like fingerling, kipfler, warba, etc.
- 1/2 pound or 227 grams green beans, trimmed and cut into bite-size pieces
- 2 5-oz / 142 g cans of tuna, drained
- 4 radishes, chopped
- 1/2 red onion or sweet onion, finely chopped
For the dressing:
- 1/2 cup buttermilk
- 1/4 cup greek yogurt
- 1/4 cup finely chopped fresh dill
- 1 tablespoon fresh lemon juice (usually from 1/2 lemon)
- 1/4 teaspoon onion powder
- 1/2 teaspoon Himalayan or sea salt (or to taste)
- pinch of cayenne pepper
- Cook the potatoes: Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat, salt the water and lower heat to maintain a simmer. Cook until the potatoes are just fork tender (approx. 10-12 min). Remove potatoes with a slotted spoon and set aside to cool. Once cooled to room temperature, slice into halves or quarters.
- Blanch the green beans: Return the water to a boil and add the green beans. Cook until tender crisp (about 2-3 min). Remove green beans with a slotted spoon and immediately place into an ice bath or colander under cold running water to stop the cooking process. Once cold, drain and set aside.
- Make the dressing: Whisk together all the dressing ingredients in a small bowl or shake together in a jar.
- Toss everything together: Place the potatoes, green beans, tuna, radishes and onion in a large bowl. Pour over the dressing and toss gently to combine. Adjust salt and pepper to taste and enjoy!
- I like to use solid skipjack tuna that has been packed in water in this recipe. Skipjack is a smaller tuna and therefore has significantly lower levels of mercury vs. albacore or yellowfin. Here are two sustainably sourced options: US | Canada
- Save time by prepping the ingredients and making the dressing while the potatoes are cooking.
- Cool down the potatoes faster by placing in the fridge or running under cold water once done cooking.
- Making It Ahead: Once dressed, this salad is best served immediately or all the dressing gets absorbed and the veggies lose their crunch. However, you can still prep ahead by making each of the components and storing separately in the fridge for up to 3 days. Once ready to eat, simply combine the ingredients, pour over the dressing and toss gently.
Keywords: tuna potato salad, meal salad, main dish salad, dill buttermilk dressing