Oh wow, another tasty creamy salad! I absolutely love these slightly richer potato salads, and this one with tuna is just wonderful. They’re simple to make, you can easily whip up a large batch which is perfect for parties, you can toss in leftovers without a second thought, and they’re absolutely delicious, especially if you roast the potatoes to get that lovely smoky, crunchy flavor.
This is a delicious and simple salad that’s just roasted potatoes as the base of a tuna salad. And I know, I know, I took the pictures in the bowl I mixed everything in, so it looks a bit messy hehehehe, but trust me, it’s absolutely delicious, nutritious, and super easy to make. The roasted sweet potatoes and carrots add a wonderful depth of sweetness that plays beautifully against the savory tuna and creamy mayo.
The best part? You can serve this warm straight from the oven or pop it in the fridge and enjoy it cold later. It’s versatile, it’s crowd-pleasing, and it’s guaranteed to disappear quickly at any gathering. So let’s dive right into the recipe!
Tuna & Egg Creamy Roasted Potato Salad
Nothing like crispy roasted potatoes as a base for a creamy tuna salad, perfection!
Ingredients
- Potatoes – 8
- Sweet Potatoes – 2
- Carrot – 1
- Eggs – 2
- Onion – 1
- Garlic – 2 Cloves
- Tuna – 2 Cans
- Mayonnaise – 2 Tablespoons
- Olive Oil – A Drizzle
- Vinegar – A Drizzle
- Cilantro – A Pinch
- Thyme – A Pinch
- Sweet Paprika – A Pinch
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Start by peeling the potatoes, sweet potatoes, and carrots, cut them into cubes, try and make the sweet potato cubes larger just because sweet potato roasts much faster than potato, and place them on a baking sheet lined with parchment paper. Season with a drizzle of olive oil, followed by a pinch of salt, paprika, and thyme.
- Bake in a preheated oven at 180ºC (350°F) for about 45 minutes until the potatoes are well roasted.
- Boil the eggs in a small saucepan with plenty of hot water, let the water boil for about 5 minutes and then leave them in the water for about 10 minutes until they are well cooked. Remove them from the hot water and place the eggs in cold water, then remove the eggs, peel and chop them.
- When the potatoes are well roasted, remove them from the tray and place everything in a large serving bowl, add the chopped onion, chopped garlic, chopped eggs, some chopped coriander, and the flaked tuna.
- Season everything with a drizzle of olive oil and vinegar, followed by a pinch of salt, paprika, and pepper. Finally, add 2 tablespoons of mayonnaise, mix everything together, and it’s ready to serve warm. Alternatively, you can leave it in the refrigerator to eat cold later. Enjoy!
Keep an eye on your vegetables while roasting, smaller chunks will cook faster. You want them tender with crispy, golden edges, not mushy.
Use good-quality tuna packed in olive oil for the best flavor. If using water-packed tuna, you might want to add an extra drizzle of olive oil.
This salad is incredibly forgiving! Add bell peppers, olives, capers, or even some corn for extra color and flavor. Got leftover roasted veggies? Toss them in!
Not a cilantro fan? Use parsley or fresh dill instead. They both work wonderfully here.
This salad is delicious both ways—warm right after mixing gives you that cozy, comforting feel, while cold from the fridge makes it refreshing and perfect for hot days.
This salad actually gets better after sitting for a few hours as the flavors meld together. Make it in the morning for an evening gathering!
Keep leftovers in an airtight container in the fridge for up to 3 days.
This recipe for Tuna & Egg Creamy Roasted Potato Salad was originally created on BakeAfter.com. Esta receita de Salada de Batata e Atum foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 355 calories; 8.2 g fat; 56.8 g carbohydrates; 14.2 g protein.Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D
