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Salads

Tuna, Egg and Potato Salad

A simple layered salad of tender potatoes, flaked tuna, sliced egg, shallots, tomato and parsley, dressed with olive oil and white wine vinegar.

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Boiling new potatoes for tuna egg and potato salad
Sliced boiled egg and vinaigrette for tuna egg and potato salad
First layer of potato tuna and egg salad in serving dish
Finished tuna egg and potato salad topped with tomato and parsley
Boiled eggs, red onion and cherry tomatoes layered in a glass bowl for a tuna and potato salad
Sliced boiled potatoes added over eggs, red onion and cherry tomatoes in a glass mixing bowl.
Flaked tuna added to boiled eggs, potatoes, red onion and cherry tomatoes in a glass bowl.
Finished tuna, egg and potato salad with cherry tomatoes, red onion and olive oil in a glass serving bowl.
Layered tuna, egg and potato salad with tomato and parsley
Total time 35 min
Prep 25 min
Cook 10 min
Servings 4
Calories 230
Rating: 5.0/5

Ingredients

Method

  1. Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes, then remove from the heat, cover and stand for 15 to 20 minutes or until tender.

  2. Meanwhile, slice the egg, then cut each slice in half.

  3. Whisk the olive oil and vinegar together in a bowl and season to taste with salt and black pepper.

  4. Spoon a little of the vinaigrette into a serving dish to coat the base.

  5. Drain the potatoes, then peel and thinly slice them.

  6. Place half of the potato slices over the base of the dish and season lightly with salt.

  7. Top with half the tuna, half the egg slices and half the shallots.

  8. Pour over half of the remaining dressing.

  9. Make a second layer with the remaining potato slices, tuna, egg and shallots.

  10. Pour over the remaining dressing.

  11. Top the salad with the diced tomato and parsley.

  12. Cover and stand in a cool place for 1 to 2 hours before serving.

Irish Context

Irish Heritage

This kind of simple layered salad suits the Irish home kitchen well, especially as a light lunch, summer supper or make-ahead dish for family meals. It uses familiar ingredients and a plain, practical dressing rather than anything heavy or overly rich.

Tips

Kitchen Tips

Use waxy new potatoes so the slices hold their shape well. Season the potato layers lightly as you build the salad for better flavour throughout.

If serving from the fridge, let the salad sit briefly at room temperature before eating for a better texture and flavour.

Author Commentary

Chef's Note GreenBear

This is an honest, old-fashioned salad built from pantry staples and a few fresh ingredients. The layering gives it a nice texture, while the olive oil and vinegar keep it clean and light.

Credits & Source

Family recipe Family recipe

Family recipe

Family recipe adapted from a user-supplied recipу. Rewritten for CulinEire.

Allergens

Contains 2 allergens
  • Eggs
  • Fish

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Comments

5.0 · 1 vote 1 comment
GreenBear

I found this recipe in my mother’s old notebook and decided to share it here. It is simple, honest home cooking, the kind of salad that comes from family kitchens rather than restaurants. For me, it carries a bit of memory with it, and that is why I wanted to bring it onto CulinEire.