Tuna Potato Salad

Tuna Potato Salad
Potato Salad Header

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.


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 of 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 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.

If you really want to up the egg flavor or perhaps substitute the egg with egg flavor, add in some Black Salt. Just a small amount.

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.

Canned Tuna
Canned Tuna

Tuna Potato Salad Add ins

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

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. Pimento Paste is a really nice addition.

Ferma Hot Pimento Paste
Ferma Hot Pimento Paste

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.

  • Hellman’s Mayonnaise
  • Lemon Juice
  • Hondashi
  • Sriracha
  • Garlic Powder
  • Butter Popcorn Seasoning
  • Aleppo Pepper

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.

Tuna Potato Salad Pin
Tuna Potato Salad Pin

Tuna Potato Salad

Wonderful Tuna Potato Salad as a snack all by itself or as a side dish.
Prep Time15 mins
Cook Time1 hr
Refrigerating the Potatoes1 d
Course: Salad, Side Dish, Snack
Cuisine: Canadian
Keyword: Tuna Potato Salad
Servings: 4 portions
Author: JAH


  • 1 Can Tuna – Juice Squeezed out
  • 500 g Diced Potatoes – About 4-5 Potatoes
  • 2 Eggs – Hard-Boiled & Chopped
  • 1/4 C Green Olives – Chopped
  • 1-2 Stalks Green Onions – Chopped
  • 1-2 Tbl Pimento Paste – Optional

Seafood Mayo

  • 1/2 C Hellmans Mayonnaise 
  • 1/2 Tbl Lemon Juice
  • 1/2 tsp Hondashi, Sriracha, Garlic Powder, Butter Popcorn Seasoning, & Aleppo Pepper


  • Pierce both ends of the potatoes with a fork 3 times and bake in a preheated oven at 400 F for 1 hour. Remove and let cool before refrigerating overnight.
  • Place the Eggs into a pot of water to cover and bring to aboil over max heat. Once boiling, reduce the heat to medium-high and simmer for 10 minutes. Cool the eggs and refrigerate overnight with the potatoes.
  • Prepare the dressing by combining all of the Seafood Mayo Ingredients together and mixing well.
  • Chop the ends off the potatoes and remove any loose skin. Peel and dice the potatoes. Peel & Chop the Eggs. Add remaining ingredients and mix well. Refrigerate at least one hour before serving.