Pesto Tuna Potato Salad

This easy tuna potato salad with pesto yogurt sauce is the ultimate summer recipe. Creamy, crunchy, and fresh, it’s perfect for lunch, dinner, or BBQs!

I’m a huge proponent of turning simple proteins into creamy summer salads. So it only made sense that next on my list was a salad that leveraged two of my favourite dishes into one dish—tuna salad and potato salad!

It’s filled with canned tuna, one of my go-to meal prep proteins, pantry staple potatoes, and when combined with roasted peppers, crunchy green beans, and creamy yogurt pesto sauce, you have the most delicious tuna potato salad recipe! This is the perfect summer salad to bring to a BBQ or pack for lunch that will fill you up! It is easy to make, and you don’t need to turn your oven on either!

Ingredients you’ll need

All you need are 8 simple ingredients to make this healthy tuna and potato salad recipe.

• Potatoes: You will need small waxy potatoes for this recipe. Mini red potatoes, white potatoes, yellow potatoes, and Yukon gold work well.
• Canned tuna: I like to use high-quality skipjack tuna in water, but any variety works.
• Roasted red peppers: My favourite ingredient to elevate this salad.
• Red Onion: For that sweeter flavor, red onion can’t be beaten in salads.
• Green Beans: Use fresh green beans if you have access to them. If not, frozen ones work just fine since they’re frozen at their peak.
• Greek yogurt: The secret to a mayo-free, healthy potato salad with a satisfying and comforting taste.
• Lemon juice: A fresh squeeze helps brighten up the dressing.
• Pesto: I used a good quality store-bought basil one to save time but you can make your own if you prefer.

Complete list of ingredients and amounts is located on the recipe card below.

How To Make Tuna Potato Salad

Cook Potatoes: In a large pot, boil potatoes in salted water until fork-tender (about 20 minutes). Be careful not to overcook them. Refrigerate to cool.

Blanch Beans: Bring a pot of fresh water to a boil. Add the green beans and cook for 1-2 minutes. Transfer the blanched beans to a bowl of ice water to cool quickly and preserve their colour. Pat dry once cool.

Prepare Dressing: In a medium bowl, whisk together Greek yogurt, pesto and lemon juice until smooth.

Chop Potatoes: Cut cooled potatoes into 1 1/2-inch chunks (either halves or quarters) and the green beans in half, then transfer to a large bowl.

Add Ingredients: Combine the potatoes, green beans, dried tuna, red oil and roasted peppers in a large bowl. Pour 3/4 of the dressing, a pinch of salt, stir gently, and refrigerate until ready to serve.

Top tips

• Choose Waxy Potatoes: Opt for waxy potatoes for better shape retention compared to starchy varieties.
• Dress While Warm: Pour the dressing over warm potatoes for optimal flavour absorption.
• Chill Before Serving: Serve the tuna potato salad cold or at room temperature to allow flavours to meld and potatoes to firm up.
• Texture Preference: I like to leave the potato skins on for added texture. If peeling, do so after cooking, using a tea towel to avoid burns.

Recipe variations

Here are a few suggestions if you want to jazz up this recipe:

• Pesto type: Swap the basil pesto for sun-dried tomato pesto.
• Dairy-free: Instead of yogurt, use mayonnaise or coconut yogurt. Use dairy-free pesto.
• Extra creamy salad: Replace the pesto with my ricotta pesto.
• Vegetables: Swap the green beans for asparagus, blanched broccoli, peas, or baby spinach.
• Fish: If you don’t love tuna, you can use canned salmon or mackerel too.

How to store

Store leftover potato salad in an airtight container in the fridge for 3-4 days. Refrigerate any leftovers within 2 hours, and consume within 2 days.

Recipe FAQ

More potato salad recipes

Sweet Potato, Brown Rice + Quinoa Salad

Spring Onion Potato Salad

Roasted Sweet Potato & Halloumi Salad

Roasted Sweet Potato & Beetroot Salad

If you try this tuna potato salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make

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