Salade de pommes de terre au thon – French potato salad with tuna Recipe
This salad combines tender potatoes, canned tuna, crunchy onion and pickled cucumbers in a light mustard dressing. In France, salads like this often appear at casual “from the fridge” dinners, when leftovers are turned into something filling and tasty. It’s satisfying but not as heavy as a classic mayonnaise-based potato salad.
A lighter, French-style take on potato salad with a mustard vinaigrette instead of mayonnaise, making it both satisfying and fresh.
Chef's tips
Cook the potatoes just until tender so they hold their shape in the salad. Dress the salad while the potatoes are still slightly warm – they absorb the flavours of the dressing much better.
How to serve
Serve in a large bowl with extra parsley on top. Pair with a simple green salad and crusty bread for an easy lunch or light dinner.
Ingredients
- potatoes waxy, that don’t fall apart - 700 g
- tuna in brine drained weight, 1 large can - 160 g
- pickled cucumbers medium - 3 pieces
- red onion - 0.5 pieces
- capers drained, optional - 1 tablespoon
- flat-leaf parsley chopped - 2 tablespoons
- olive oil good quality - 3 tablespoons
- white wine vinegar or lemon juice - 1.5 tablespoons
- Dijon mustard - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Wash the potatoes thoroughly; if the skin is thin you don’t have to peel them. Cook them whole in salted water for 15–20 minutes, until tender but not falling apart. Drain and leave to cool slightly.
- Drain the tuna and flake it into smaller pieces with a fork.
- Cut the pickled cucumbers into small cubes. Peel the onion and chop it very finely.
- In a small bowl, mix the olive oil, vinegar (or lemon juice) and mustard. Season with salt and pepper, taste and adjust – the dressing should be punchy.
- Cut the slightly cooled potatoes into larger cubes or slices. Transfer to a large bowl.
- Add the tuna, cucumbers, onion, capers (if using) and chopped parsley to the potatoes.
- Pour over the prepared dressing and gently mix, trying not to mash the potatoes. Taste and season with more salt and pepper if needed.
- Leave the salad for at least 15 minutes at room temperature or in the fridge so the flavours can meld.
Storage
Store the salad covered in the fridge and eat within 24 hours. If it thickens slightly, loosen it with a little extra olive oil or a splash of vinegar before serving.
This salad is a great way to turn basic pantry ingredients into a complete meal that feels a bit like a French bistro classic.
