Delicious Tuna & Potato Salad Recipe

Tuna potato salad parsley

The simplest ingredients can make the best Spanish dishes – and what could be better than a filling, nutritious and delicious tuna and potato salad dressed with the finest (Andalucian, naturally) extra virgin olive oil and Sherry vinegar?

This is a complete meal in itself, and is the perfect picnic dish for lunch on one of my favourite Costa de la Luz beaches – take it in a Tupperware container, and give everyone a fork to dig in (or a plate each if you’re being posh). Extra bite, and colour, are added by the capers, paprika and parsley – if your lunch guests include children, you could have a special version for them without the strong flavours.


You will need:

  • 1kg waxy salad potatoes, peeled or skinned
  • 1 small sweet onion, chopped
  • 175g flaked tuna fish
  • 6 tbs extra virgin olive oil
  • 3 tbs Sherry vinegar
  • 1½ tbs drained capers
  • 3 hard-boiled eggs, peeled
  • 1 tsp rock salt
  • Black pepper to taste
  • Smoked paprika
  • Chopped fresh parsley (loads)

Cooking Instructions

How to make the dish: 

  1. Boil the potatoes until tender and drain
  2. While still warm add the olive oil, sherry vinegar and salt
  3. Fold together with the other ingredients
  4. Decant onto serving platter or bowl
  5. Sprinkle with smoked paprika and the parsley.

This can be made in advance and kept in the fridge, but is best served room temperature. Enjoy!

Other nice to knows…

  • Serves: 4
  • Preparation time: 10
  • Cooking time: 15-20 minutes
  • Calories: approx. 260 calories per helping

Like my tuna and potato salad recipe and looking for another typically Andalucian dish to go with it? Check out this classic tortilla recipe.