Potato, Green Beans, Tuna and Egg Salad
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
Listen to the recipe
PRESENTATION
Potato salad with green beans, tuna, and eggs is just perfect for those scorching days when you need something light but still super satisfying. And here's the thing, in Italy, this delicious mix is a total summer staple. Think of it as the go-to dish after a beach day or for an easy, breezy dinner. Tender potatoes, crisp green beans, and the bold flavor of quality tuna and hard-boiled eggs—seriously good stuff. The harmony between the creamy potatoes and the savory tuna, combined with those rich eggs, just hits home.
Plus, this easy potato salad is about simple, fresh ingredients that work together beautifully. You know, every Italian family has their version—some twists here and there—but it stays true to that summer vibe. What makes this classic potato salad a real winner is how versatile it is. To be honest, you can make it ahead, toss it in the fridge, and boom, you’ve got a cool lunch or a quick office meal ready to go.
In Italy, it’s a picnic and family gathering favorite because it keeps its moist texture and doesn’t get heavy, even when it’s super hot outside. This dish is light yet, you know, satisfying, thanks to the protein-packed eggs and tuna. A splash of olive oil and a squeeze of lemon really bring out those fresh, zesty flavors—making it all taste bright and colorful. No question why this healthy potato salad is a summer superstar—it’s simple, flavorful, and pretty much feels like Italian sunshine. Whether you pack it for a picnic or pair it with some crusty bread on a lazy afternoon, this salad brings a real taste of Italian summer to any busy day—perfect for warm weather dining.
You might also like:
- INGREDIENTS
- Potatoes 1.7 lbs (750 g)
- Green beans 1.1 lbs (500 g)
- Tuna in oil 12.5 oz (350 g)
- Eggs 4
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Potato, Green Beans, Tuna and Egg Salad
To prepare the potato, green bean, tuna and egg salad, first take care of the green beans. Trim them 1 and, if they are long, cut them into 2–3 pieces 2. Blanch them in salted water for about 10 minutes 3.
Meanwhile, peel 4 and cut the potatoes into irregular chunks 5. Drain the green beans, reserving the cooking water 6.
Transfer them to a bowl of ice water and let them cool 7. In the same pot you used to cook the green beans, add the potatoes and cook them for about 10–15 minutes 8, depending on the size of the potatoes. Drain them with a slotted spoon 9.
Now place the eggs in a small saucepan with cold water 10. Once the water comes to a boil, cook for 8–10 minutes. Meanwhile the potatoes will be done; drain them into a bowl and let them cool 11. Drain the eggs as well and peel them while still warm 12.
Cut the hard‑boiled eggs into wedges 13. In a large bowl, add the green beans, potatoes 14 and the tuna 15.
Also add the eggs 16 and season with pepper 17 and salt 18.
Finally, drizzle with oil 19 and mix to combine 20. The potato, green bean, tuna and egg salad is ready to be served 21.