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Tuna, Green Bean & Potato Salad Recipe That Delivers

Tuna, Green Bean & Potato Salad

A colorful, satisfying salad of warm potatoes and crisp green beans tossed in red-wine mustard vinaigrette, then served with tuna, eggs, red onion, and black olives. Serves 4 and is ready in about 25–30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g New potatoes, halved if large
  • 200 g Green beans, trimmed
  • 4 Large eggs
  • 2 cans, about 160 g each Tuna in oil, drained
  • 1 Small red onion, thinly sliced
  • 1 handful Pitted black olives
Dressing
  • 2 tablespoons Red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 6 tablespoons Extra-virgin olive oil
  • To taste Salt and freshly ground black pepper

Method
 

Step-by-Step
  1. Place the halved new potatoes in a saucepan of salted water. Bring the water to a boil and cook for approximately 8 minutes, or until the potatoes are nearly tender.
  2. Add the trimmed green beans to the same pan and cook for another 3–4 minutes. The potatoes should be tender, while the beans should remain bright green with a pleasant bite.
  3. Meanwhile, boil the eggs for approximately 7 minutes for firm whites and slightly soft centers, or cook them longer if you prefer fully hard-boiled eggs. Cool briefly, peel, and halve.
  4. Whisk the red-wine vinegar and Dijon mustard together in a small bowl. Gradually whisk in the extra-virgin olive oil, then season the dressing with salt and freshly ground black pepper.
  5. Drain the potatoes and green beans well, then toss them with some of the dressing while they are still warm. Arrange them with the drained tuna, sliced red onion, eggs, and black olives.
  6. Spoon the remaining dressing over the assembled salad. Serve warm or at room temperature.

Notes

Dress the potatoes while warm so they absorb more of the vinaigrette. Avoid overcooking the green beans; draining them promptly helps preserve their color and crisp texture. Tuna packed in olive oil generally gives the best flavor.