Potato, Green Beans, Tuna and Egg Salad

Name: Potato, Green Beans, Tuna and Egg Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Potatoes 1.7 lbs; Green beans 1.1 lbs; Tuna in oil 12.5 oz; Eggs 4; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4
Cost: Average

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PRESENTATION

Potato, green bean, tuna, and egg salad is a complete meal in a bowl — four ingredients that balance each other cleanly. Tender potatoes and crisp green beans soften the bold edge of canned tuna and hard-boiled eggs, while the combination stays colorful, fresh, and genuinely filling. It works just as well cold from the refrigerator as it does freshly assembled, which makes it one of those summer dishes worth returning to whenever the heat takes away any appetite for cooking.

Make it ahead and keep it chilled, and you have a light lunch ready for the family table, a fast dinner after a day at the beach, or a packed lunch that travels comfortably to the office. Because the salad holds well overnight, the flavors actually settle and deepen by the next day. There is no reheating, no last-minute work, and no need to fuss over timing — just four simple ingredients doing exactly what they should.

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.

Storage

The potato, green bean, tuna and egg salad can be stored in the fridge for 1–2 days.

Tip

You can prepare this recipe a few hours in advance and keep it in the refrigerator until serving because resting allows the potatoes and green beans to fully absorb the dressing, making the dish even more flavorful and fresh.

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