Potato and egg salad
Creamy potato egg salad, a crowd-pleasing side dish perfect for light dinners or summer barbecues!
Packed with tender potatoes, perfectly boiled eggs, and a rich, tangy dressing, this irresistible salad bursts with flavour in every bite.
Easy to make and even better when chilled, it’s the ultimate comfort food for picnics, potlucks, and outdoor feasts!
Old-Fashioned Potato Salad Recipe
If there’s one salad I turn to when I need a quick, wholesome meal without the fuss, it’s this refreshing potato salad with tuna.
It’s my go-to for busy nights when I want something satisfying yet healthy for my family.
I start by steaming perfectly sliced potatoes, with eggs gently cooking in the same pot for easy prep.
While they cook, I whisk together a simple yet flavourful vinaigrette, balancing tanginess and richness to coat every bite beautifully.
When sliced just right, the potatoes steam tender in under 15 minutes—quick, effortless perfection!
This chilled potato salad is summer comfort food at its finest—light, satisfying, and bursting with fresh flavors.
For a guilt-free twist, you can skip the mayonnaise in the vinaigrette, but we love the creamy touch it adds.
Perfect for warm evenings, picnics, or potlucks!
Ingredients for potato and egg salad
To make this delicious potato salad, it’s all about choosing the right ingredients.
- 1 kg of Potatoes: Choose firm potatoes like Fingerling (Ratte), Yukon Gold, Charlotte (Franceline), Red Bliss, or Amandine. Avoid starchy potatoes, as they break apart easily and soak up too much vinaigrette. While a salad with starchy potatoes tastes great, it’ll soak up a whole glass of vinaigrette in no time!
- 1 Can of Tuna: You can use either tuna in oil or in brine. Since we prefer tuna in oil, I drain it before cooking the potatoes and use the oil in the vinaigrette for extra flavor.
- 6 to 8 Eggs: While you can skip the eggs, they make this salad a more complete and satisfying meal.
- 1 Red Onion: Not everyone loves red onions, but they add a lovely Mediterranean flavor. I prep the onion and let everyone decide how much to add.
- 1 Handful of Olives: You can choose between green, black, or Kalamata (purple) olives. Olives are optional, but they enhance the salad’s flavor.
- Vinaigrette: You can make your vinaigrette however you like, with mustard, balsamic vinegar, or cider vinegar. Personally, I make a family favorite with lemon juice, homemade mayonnaise, olive oil, salt, and black pepper.
How to Make THE BEST Potato Salad Recipe
For this recipe, I used a Thermomix, but you can also use a regular pot with a steamer.
Place the eggs in the Thermomix basket and the sliced potatoes (or half-moons, depending on their size) in the steam basket. Set the Thermomix to cook for 15 minutes at Varoma temperature. If you’re using a regular steamer pot, fill it with water and cook the eggs. Steam the potatoes in a separate basket over the boiling water.
- Wash and peel the potatoes, then slice them into even pieces (or half-moons) for consistent cooking.
- In a medium pot, bring water to a boil and cook the eggs.
- Season the potatoes with a little salt, then steam them. Cover the pot to speed up the cooking process.
Prepare the Vinaigrette:
If you’re using tuna in oil, drain it and add the oil to the vinaigrette for extra flavor.
- In a bowl, combine freshly squeezed lemon juice with salt, stirring until the salt dissolves (salt doesn’t dissolve well in oil!).
- Add oil and mayonnaise to the bowl, and whisk everything together. Taste and adjust the seasoning if needed.
(You can also try a different vinaigrette from my potato and radish salad recipe, which pairs wonderfully with this dish.)
Assembling the Salad:
- Once the potatoes are cooked, remove them from the steam basket and let them cool slightly.
- Peel the eggs and slice them.
- Peel and slice the red onion (into rings or strips, depending on your preference).
- In a large salad bowl, combine the potatoes and vinaigrette, mixing well.
- Add the eggs, onion, tuna, and olives (if using), or let everyone top their salad with their favorite ingredients.
Serve and enjoy your delicious salad!
how to customize this potato salad ?
You can easily customise this potato salad to suit your taste or make it even more exciting! Here are some delicious variations and add-ins:
Protein Upgrades:
- Grilled Chicken Strips: For a heartier version, add sliced grilled chicken breast.
- Hard-Boiled Quail Eggs: A fun twist with smaller eggs for bite-sized perfection.
- Smoked Salmon or Trout: Adds a gourmet, smoky flavour.
- Crispy Bacon Bits: For a savory, crunchy touch.
Veggie Boost:
- Cherry Tomatoes: Halved for a burst of sweetness.
- Cucumber Slices: Adds crunch and freshness.
- Avocado Slices: Creamy and rich, perfect for a summer vibe.
- Green Beans or Asparagus: Lightly blanched for extra greens.
Flavor Enhancers:
- Fresh Herbs: Try parsley, dill, chives, or basil for brightness.
- Pickles or Capers: For a tangy punch.
- Sun-Dried Tomatoes: Intensely flavourful and slightly sweet.
- Shaved Parmesan or Feta Crumbles: Adds a salty, creamy note.
Dressing Twists:
- Greek Yogurt Dressing: Swap mayo for Greek yogurt for a lighter touch.
- Dijon Mustard & Honey: For a tangy-sweet combo.
- Herbed Pesto: Basil or parsley pesto can replace the vinaigrette.
Texture Add-Ins:
- Toasted Pine Nuts or Walnuts: Adds a satisfying crunch.
- Pumpkin Seeds: Nutty and perfect for texture.
Spice it Up:
- Chili Flakes: For a subtle heat.
- Paprika or Smoked Paprika: Adds warmth and depth.
Other side dishes to try
Simple Potato Egg Salad recipe
- Total Time: 30 minutes
- Yield: 4 serving 1x
Description
Creamy potato egg salad, a crowd-pleasing side dish perfect for light dinners or summer barbecues! Packed with tender potatoes, perfectly boiled eggs, and a rich, tangy dressing, this irresistible salad bursts with flavour in every bite.
Ingredients
- 1 kg of Potatoes
- 1 Can of Tuna
- 6 to 8 Eggs
- 1 Handful of Olives
Vinaigrette, salad saisoning:
- 1 lemon juice
- olive oil as needed
- 1 tbsp mayonnaise
- Salt
- black pepper
Instructions
- Wash and peel the potatoes, then slice them into even pieces (or half-moons) for consistent cooking.
- In a medium pot, bring water to a boil and cook the eggs.
- Season the potatoes with a little salt, then steam them. Cover the pot to speed up the cooking process.
Prepare the Vinaigrette:
- In a bowl, combine freshly squeezed lemon juice with salt, stirring until the salt dissolves (salt doesn’t dissolve well in oil!).
- Add oil and mayonnaise to the bowl, and whisk everything together. Taste and adjust the seasoning if needed.
Assembling the Salad:
- Once the potatoes are cooked, remove them from the steam basket and let them cool slightly.
- Peel the eggs and slice them.
- Peel and slice the red onion (into rings or strips, depending on your preference).
- In a large salad bowl, combine the potatoes and vinaigrette, mixing well.
- Add the eggs, onion, tuna, and olives (if using), or let everyone top their salad with their favorite ingredients.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Salads, sides dish
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
