Tuna salad with eggs and potatoes

Name: Tuna salad with eggs and potatoes
Ingredients: 2 cans of tuna in oil (80 g x 2) 3 boiled eggs 1 boiled potato (should be larger) a few leaves of fresh parsley 3 green onions 2-3 tablespoons of mayonnaise 1 tablespoon of Greek yogurt salt pepper

Salad - Tuna salad with eggs and potatoes by Tatiana L. - Recipia

Tuna, egg, and potato salad is easy to prepare, especially when you already have boiled eggs and potatoes. The ingredients are chopped and mixed in a single bowl, while the mayonnaise and yogurt dressing binds them together without completely masking the flavor of the tuna. It’s a cold salad, perfect for a quick meal, and can be served alongside tomatoes. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the eggs and potatoes are already boiled Servings: number not specified and depends on portion size Difficulty: easy Recipe type: cold salad with tuna, eggs, and potatoes Ingredients 2 cans of tuna in oil, 80 g each 3 boiled eggs 1 large boiled potato A few fresh parsley leaves 3 green onions 2-3 tablespoons of mayonnaise 1 tablespoon of Greek yogurt Salt, to taste Pepper, to taste For serving Tomato salad Preparation method 1. Open the tuna cans and drain the oil. There's no need to press the tuna too hard, but it's good to remove the excess oil so the salad doesn't become too soft or heavy. 2. Place the drained tuna in a large bowl. 3. Peel the boiled eggs and chop them into cubes. Add them to the tuna. 4. Finely chop the three green onions and mince the parsley. Add them to the bowl along with the other ingredients. 5. Peel the boiled potato and cut it into cubes. If it's still very warm, let it cool before mixing to prevent the mayonnaise and yogurt from becoming too runny. 6. In a small bowl, mix the mayonnaise with the Greek yogurt. Use two tablespoons of mayonnaise for a lighter dressing or three if you prefer a creamier salad. 7. Pour the mixture over the tuna, eggs, green onions, parsley, and potato. Gently combine, being careful not to mash the potato and egg cubes too much. 8. Adjust the flavor with salt and pepper. Mix once more, then serve the salad alongside a tomato salad. Why I make this recipe often It's one of those handy salads for days when I want something filling but don't want to cook multiple dishes at once. The tuna and eggs provide enough substance, while the potato makes the mixture more satisfying. The green onions and parsley add freshness, and the Greek yogurt balances the mayonnaise. Another advantage is that all the ingredients are prepared in a single bowl. If the eggs and potatoes are already boiled, the assembly part is quick. The salad is served cold and is best consumed on the same day while the texture of the potato and dressing remains pleasant. Tips and variations Tips The tuna should be drained before being added to the salad. If too much oil remains, the mayonnaise and yogurt dressing can become heavy, and the salad may appear watery after mixing. The potato should be cut into cubes, not mashed. Stir gently with a spoon, especially after adding the dressing. This way, the salad retains its texture better. The amount of mayonnaise can be chosen between two and three tablespoons, as indicated in the recipe. With two tablespoons, the flavor will be lighter, while three will make the salad creamier. The Greek yogurt is mixed separately with the mayonnaise before being added to the other ingredients. Salt should be added at the end. The canned tuna, mayonnaise, and yogurt may already have a certain level of salt, so it's easier to adjust the flavor after mixing. Substitutions If you don't have fresh parsley, it can be omitted, but in the original recipe, it contributes to the fresh taste of the salad. There's no need to replace it with another herb if you don't have one on hand. Greek yogurt can be replaced with a similar amount of plain yogurt, but the texture may be slightly less dense. For this recipe, Greek yogurt helps achieve a creamier dressing. Variations You can adjust the ratio of mayonnaise to yogurt within the amounts specified in the recipe. More yogurt will make the dressing lighter, while more mayonnaise will make it richer. For a salad with more visible chunks, cut the eggs and potatoes into slightly larger cubes and mix more carefully. If you prefer a more homogeneous mixture, the cubes can be smaller without turning the ingredients into a paste. The amount of salt and pepper can be adjusted to taste. These are the only seasonings specified in the recipe, so there's no need to add other ingredients to prepare it. Serving ideas The salad is served cold, alongside a tomato salad. The tomatoes add a fresh element next to the tuna, egg, potato, and mayonnaise mixture. It can be placed directly in a bowl and served as is. For a simple meal, it's sufficient alongside tomatoes without needing additional dishes. Frequently asked questions Can I use tuna in its own juice instead of tuna in oil? The original recipe uses tuna in oil, which must be drained before use. If you choose tuna in its own juice, the salad will have a slightly less rich flavor and texture due to the lower oil content. Does the potato need to be completely cold? It is recommended to cool it before mixing, especially since the salad contains mayonnaise and Greek yogurt. The important thing is that it is boiled and can be cut into cubes without crumbling. Can I prepare the salad a day in advance? It is best consumed on the same day. If prepared earlier, store it in the refrigerator in a covered container, and mix gently before serving. Do not leave it at room temperature longer than necessary. Why is Greek yogurt added alongside mayonnaise? Greek yogurt is mixed with mayonnaise to create the salad dressing. It makes the mixture lighter than if only mayonnaise were used while still keeping a creamy texture. What can I serve with the salad if I don’t want tomatoes? In the original recipe, the salad is served alongside a tomato salad. If you don’t have tomatoes, you can serve it plain and cold without needing to add other ingredients. Nutritional values The values are estimates and may not be exact, as they depend on the type of tuna, the amount of mayonnaise, the size of the potato, the weight of the eggs, and the number of servings. For the entire amount of salad, prepared with three tablespoons of mayonnaise, the estimate is approximately 1,050-1,250 kcal, 65-75 g protein, 70-90 g fat, and 45-55 g carbohydrates. If the salad is divided into four servings, one serving may have approximately 260-315 kcal, 16-19 g protein, 18-23 g fat, and 11-14 g carbohydrates. These figures include the tuna in oil, eggs, potato, mayonnaise, and Greek yogurt, but not the tomato salad served separately. The amount of mayonnaise most significantly influences the caloric and fat content. The type of tuna and how much oil remains after draining the cans can also change the final values. Storage and reheating The salad is stored in the refrigerator in a covered container. Because it contains mayonnaise, yogurt, eggs, and tuna, it's best consumed on the same day while the ingredients are fresh and the texture remains unchanged. It is not reheated. It is served cold or left at room temperature for a short time before the meal, just enough to not be too cold. If it has been outside the refrigerator for a long time, it's safer not to keep it for later.

Tuna salad with eggs and potatoes

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