Creamy Potato Tuna Salad with Peas and Black Olives
If you’re looking for a fresh, healthy, and satisfying meal that’s easy to make ahead, this Creamy Mediterranean Potato Tuna Salad with Peas & Black Olives is the perfect recipe.
Made with tender potatoes, protein-rich albacore tuna, sweet peas, crisp vegetables, and a creamy lemon dressing, this salad is full of Mediterranean flavors in every bite. It’s ideal for meal prep because it can be prepared several hours in advance and stored in the refrigerator until you’re ready to serve. In fact, the flavors become even more delicious as they blend together.
Whether you’re planning a summer picnic, family barbecue, potluck, or simply need a quick lunch during the week, this easy potato tuna salad is a nutritious, pairs perfectly with grilled meats, seafood, or crusty bread. Using fresh, quality ingredients makes all the difference, creating a flavorful salad that’s both comforting and refreshing.
Creamy Potato Tuna Salad with Peas and Black Olives
4
servings20
minutes30
minutes516
kcalIngredients
4 medium potatoes, peeled and boiled, then cut into bite-sized cubes
1 (5-ounce) can albacore tuna, drained
1 (15-ounce) can sliced black olives, drained
1 cup peas, cooked and cooled
½ medium onion, finely diced
¼ yellow bell pepper, diced
½ cup avocado mayonnaise
2 tablespoons avocado oil
Juice of 1 lemon
Salt and freshly ground black pepper, to taste
½ cup shredded mozzarella or Parmesan cheese (optional, for topping)
Fresh parsley or dill, for garnish (optional)
Dressing
In a small bowl, whisk together:
½ cup mayonnaise
2 tablespoons avocado oil
Juice of 1 lemon
Salt and black pepper to taste
Directions
- Boil the potatoes. Place the potatoes in a large pot with their skins on and cover with cold water. Bring to a boil and cook for 20 minutes, or until fork tender. Drain and let them cool slightly before peeling. Cut into bite-sized cubes.
- Cook the peas. Boil the peas for 2–3 minutes until tender. Drain and rinse under cold water to stop the cooking process.
- Prepare the vegetables. Finely dice the onion, chop the yellow bell pepper into small cubes, and drain the black olives.
- Make the dressing. In a small bowl, whisk together the mayonnaise, avocado oil, fresh lemon juice, salt, and black pepper until smooth and creamy.
- Assemble the salad. In a large mixing bowl, combine the cubed potatoes, cooked peas, diced onion, yellow pepper, black olives, and drained albacore tuna.
- Add the dressing. Pour the dressing over the salad and gently fold everything together until evenly coated, being careful not to break up the potatoes.
- Finish and serve. Top with shredded mozzarella or Parmesan cheese, garnish with fresh parsley or dill if desired, and refrigerate for 20–30 minutes before serving for the best flavor.
Notes
- This creamy Mediterranean potato tuna salad is perfect for lunch, picnics, potlucks, or as a light dinner. Serve it chilled with crusty bread, crackers, or alongside grilled fish or chicken for a complete meal. It also makes a delicious make-ahead dish, as the flavors become even better after a few hours in the refrigerator.
