Tuna Potato Salad (No Mayonnaise)
If you’re looking for a delicious, no-mayo potato salad recipe, this Tuna Potato Salad will not disappoint! With a blend of herbs and spices, a simple vinaigrette brings everything together perfectly. It’s also gluten-free, making it a great option for a variety of dietary needs.
Potato salad is beloved around the world, and the Mediterranean kitchen has several versions to offer!
At first glance, this Tuna Potato Salad may seem similar to a Nicoise Salad. Yes, they are quite alike, but the classic Nicoise Salad doesn’t actually contain potatoes or green beans. This recipe also resembles the Greek (no-mayo) Potato Salad, which swaps out lettuce, green beans, and tomatoes for briny olives and sweet onions.
In some regions of Spain, a similar potato salad is called Ensaladilla Rusa, which means Russian Salad or Little Russian Salad. While this dish is said to have originated in 19th-century Russia, the Spanish have made their own adaptations, adding ingredients like tuna, sometimes chorizo, and serving it with homemade garlic mayonnaise.
While this No Mayonnaise Tuna Potato Salad isn’t quite a Nicoise Salad or a traditional Russian Salad, it does take inspiration from both. It’s a vibrant, rich, and flavorful dish—thanks to the bright, light vinaigrette, along with the smoky spices like smoked paprika and cumin.
Why This Tuna Potato Salad Works
The boiled fingerling potatoes are paired with green beans, tomatoes, and pearl onions (or scallions). For me, the most appealing part of this dish is the seasoning—canned tuna, earthy smoked paprika, cumin, and garlic, which all bring depth and a smoky flavor with a nod to Spanish cuisine. The simple, bright vinaigrette made from high-quality extra virgin olive oil and white wine vinegar ties everything together.
As a quick side note, in a dish like this, I would recommend using a bold, flavorful extra virgin olive oil, such as our Spanish Hojiblanca EVOO or Early Harvest EVOO.
How to Serve Spanish-Style Tuna Potato Salad
You can make this potato salad a few hours ahead of time and store it in the fridge to allow the flavors to meld together. I love serving it on a nice platter, perhaps on a bed of spring greens or creamy lettuce.
Of course, if you’re serving a crowd, a great way to present this dish is in true Spanish tapas style. Here are some dishes that pair wonderfully with it:
- Roasted garlic hummus
- Grilled Brussels sprout skewers
- Mediterranean roasted tomato “chips”
- Pan-seared shrimp and sausage
- Balela salad (a Mediterranean chickpea salad)
But this potato salad also pairs beautifully with your favorite crusty bread and a glass of fine white wine for a fulfilling lunch or a light dinner.
Enjoy the rich flavors of this Spanish-inspired potato salad—it’s sure to be a hit at your next gathering!