Tuna Potato Salad with Olives, Green Onions, Hard Boiled Eggs coated in Tasty Seafood Mayo. It is extremely easy to put together. Eat this all by itself as a snack, or serve it as a side dish with some Baked Fish.

This dish is a Portuguese originating dish. Instead of equal amounts of Olive Oil & Red Wine Vinegar, Mayonnaise is used. In my interpretation of it, I use my very own Seafood Mayo.

Credits

This recipe comes courtesy of Carolina Dias. Many Thanks for this one. Although, I switched out the Mayo with my own Seafood Mayo. The idea and ingredients that go into the Tuna Potato Salad come from her. We enjoy this quite a bit and have been enjoying it on the regular since she first brought it over for us to try.

The original recipe is diced potatoes boiled in salted water until fork tender. The egg is boiled with the potatoes for 10 minutes before being scooped out and cooled. All the same ingredients go in with Mayonnaise, Lemon Juice, Salt & Pepper for the dressing, instead of the Seafood Mayo.

How to Bake Potatoes for Potato Salad

Pierce both ends of potatoes with a fork 3 times and place them on a baking sheet. Place the Potatoes into a preheated oven at 400 F for 45 minutes — 1 hour, depending on how large they are. Afterward, remove and let cool before refrigerating for the night.

When ready to make potato salad, chop the ends off where they were pierced with the fork and remove any loose skin. Then peel the potatoes. Dice them to any size you want.

How to Steam Potatoes for Potato Salad

For Steamed Potatoes, dice the potatoes and place them into a bowl to cover with cold water until the steamer is ready. Strain the water out and empty the potatoes in to steam anywhere from 13 to 15 minutes or until tender to your liking.

How to Boil Potatoes for Potato Salad

This is perhaps the most practical way, since you have to boil the Eggs anyway, and is the reason I changed the instructions in the main recipe to this method instead of Baking the Potatoes. Place the diced potatoes in a pot of salted cold water, just the same as pasta water. Use 8 Cups of Cold Water & 1 Tbl Sea Salt for about 500g of Potatoes.

Boil for about 10–15 minutes, depending on size, or until tender to your liking. Check at 10 minutes of simmering. Immediately strain and fill with cold water. Repeat if the potatoes still need to be cooled, then strain.

How to Boil Eggs

Place the eggs into a pot with water to cover. Bring to a boil over max heat. Once boiling, reduce the heat to medium-high and simmer for 10 minutes. Move them to a bowl of cold water and let them rest for 10 minutes.

Peel & chop the hard Boiled Eggs and add them to the Tuna Potato Salad.

Portuguese Canned Tuna

One Can of Tuna, but not just any kind of tuna, well you can, but the Portuguese canned tuna pictured below is a really nice treat. If you pick other kinds of Tuna, make sure you pick up about 7 oz worth or more.

Olives

Add in about 1/4 C of Chopped Olives stuffed with pimento. These add a nice texture contrast and a bite of saltiness throughout the salad.

Tuna Potato Salad Add ins

Include minced Onion or Green Onions if desired, along with a host of other ingredients to your liking. Add Lettuce, Peppers, Shredded Carrots, Chickpeas, Parsley, Celery, and/or a small amount of Olive Oil & Red or White Wine Vinegar.

Tuna Potato Salad Dressing

You can opt to just use mayonnaise with Lemon Juice and a bit of Salt & Pepper. For me, though, I really like the Seafood Mayo, especially with Tuna in it.

You can adjust the acidity by adding more Lemon Juice or exchanging it with White/Red Wine Vinegar or White Vinegar for a stronger kick. As well as adjust the seasoning with Salt & Pepper.