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Country Tuna Salad with Eggs and Potatoes
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5 from 1 vote

Country Tuna Salad with Eggs and Potatoes

An ultimate Country Tuna Salad made of cooked and raw veggies, hard-boiled eggs, briny tuna and simple dressing makes this recipe a perfect spring salad. A delicious salad to combine lots of ingredients balanced with some sour capers, smoked paprika dressing, and fresh herbs.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Salad, Side Dish
Cuisine: French, Mediterranean
Keyword: Tuna Salad with Eggs and Potatoes, Tuna Salad with Eggs and Potatoes Recipe
Servings: 6
Calories: 140kcal
Author: Cookie


  • Bowl
  • baking pan
  • Large cutting board


  • 2 canned tuna
  • 5 eggs
  • 4 potatoes
  • 5 dried tomatoes
  • 1 tbsp capers
  • 1 tbsp herbs
  • green leaves
  • 4 tbsp olive oil
  • seasoning


  • Preheat the oven at 400 F (200C) and roast potatoes for about 30 minutes, or until soft and golden brown.
  • While the potatoes are cooking, place the eggs in a pot and cover with cold water. Bring to boil and boil the eggs for some 8 minutes. Remove from the pot and place the hard-boiled eggs in an ice bath for some minutes. Peel the skin off and cut quarters.
  • Take a bowl and start combining all the ingredients: green leaves, eggs, potatoes, tuna, capers, herbs and spices. Pour olive oil and stir until well-combined.
  • Serve cold next to some bread slices.


Calories: 140kcal | Carbohydrates: 1g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 137mg | Sodium: 94mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg