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Summer heat kills your appetite? This creamy, zesty potato salad is my go-to light lunch when temperatures climb — filling enough to power through the afternoon, but light enough that you won’t feel sluggish afterward. What makes it stand out from plain deli-style versions? A bold two-mustard dressing that cuts through mayonnaise richness, paired with flaky tuna and sweet corn for balanced, layered flavor. I’ve tweaked the ratio over a dozen tries to get just the right kick of mustard without overpowering the potato, and it works equally well as a barbecue side dish or a standalone weekday meal.
Ingredients
- 10 small potatoes (baby waxy potatoes work best; they hold their shape better than starchy russets. Regular large potatoes work as a substitute)
- 1 large egg
- 20g canned sweet corn, drained
- 1 can tuna in water, drained and flaked
- 20g Dijon mustard (smooth, sharp base for the dressing)
- 5g whole grain mustard seeds (adds texture and deepens mustard flavor)
- 20g mayonnaise (full-fat for creamiest result; light mayo works for lower calories)
- 5g fine sea salt
- 3g freshly ground black pepper
- 5g finely diced red onion
- 1 sprig fresh flat-leaf parsley, finely chopped
- Optional add-ins: diced celery, cherry tomatoes, or sliced olives for extra crunch
Step-by-Step Instructions
- Scrub small potatoes clean under running water, leaving the skins on — the thin skin adds earthy flavor and extra fiber. Place whole potatoes in a pot of cold salted water, bring to a boil, then simmer for 12-15 minutes until fork-tender (a fork slides through easily with no resistance). Drain and set aside to cool completely.
- While potatoes cook, hard-boil the egg: place in cold water, bring to a boil, then cover and turn off heat. Let sit for 8 minutes, then transfer to ice water to stop cooking. Peel and cut into wedges once cool.
- Prep the remaining ingredients: finely dice red onion and chop fresh parsley. Drain canned corn and tuna thoroughly — excess liquid will make the salad watery.
- Once potatoes are cool enough to handle, use the back of a spoon to gently crush them into rough, bite-sized chunks. Do not mash into a smooth puree; chunky texture gives the salad better mouthfeel.
- Make the dressing first: in a small bowl, whisk together Dijon mustard, whole grain mustard seeds, mayonnaise, salt, and black pepper until completely smooth. Mixing the dressing separately ensures even seasoning instead of clumps of mustard scattered throughout.
- Add crushed potatoes, flaked tuna, sweet corn, red onion, and most of the parsley to a large salad bowl. Pour the dressing over top and toss gently to coat all ingredients evenly. Top with egg wedges and remaining parsley, then serve.
Classic Potato Salad
This creamy, zesty potato salad is my go-to light lunch when temperatures climb — filling enough to power through the afternoon, but light enough that you won’t feel sluggish afterward
Ingredients
- 10 small potatoes
- 1 large egg
- 20 g canned sweet corn
- 1 can tuna in water
- 20 g Dijon mustard
- 5 g whole grain mustard seeds
- 20 g mayonnaise
- 5 g fine sea salt
- 3 g freshly ground black pepper
- 5 g finely diced red onion
Instructions
- Scrub small potatoes clean under running water, leaving the skins on — the thin skin adds earthy flavor and extra fiber. Place whole potatoes in a pot of cold salted water, bring to a boil, then simmer for 12-15 minutes until fork-tender (a fork slides through easily with no resistance). Drain and set aside to cool completely
- While potatoes cook, hard-boil the egg: place in cold water, bring to a boil, then cover and turn off heat. Let sit for 8 minutes, then transfer to ice water to stop cooking. Peel and cut into wedges once cool
- Prep the remaining ingredients: finely dice red onion and chop fresh parsley. Drain canned corn and tuna thoroughly — excess liquid will make the salad watery.
- Once potatoes are cool enough to handle, use the back of a spoon to gently crush them into rough, bite-sized chunks. Do not mash into a smooth puree; chunky texture gives the salad better mouthfeel.
- Make the dressing first: in a small bowl, whisk together Dijon mustard, whole grain mustard seeds, mayonnaise, salt, and black pepper until completely smooth. Mixing the dressing separately ensures even seasoning instead of clumps of mustard scattered throughout.
- Add crushed potatoes, flaked tuna, sweet corn, red onion, and most of the parsley to a large salad bowl. Pour the dressing over top and toss gently to coat all ingredients evenly. Top with egg wedges and remaining parsley, then serve.
Notes
- No mushy salad rule: Always let potatoes cool completely before mixing with dressing. Warm potatoes will melt the mayo and turn the whole dish soggy.
- Lighter version: Swap half the mayonnaise for plain Greek yogurt to cut calories while keeping creaminess.
- Vegetarian swap: Omit tuna and add extra chickpeas or diced avocado for plant-based protein.
- Make-ahead friendly: This salad keeps well in an airtight container in the fridge for up to 3 days. The flavor actually improves after 1 day as the mustard infuses into the potatoes.
- Adjust mustard heat: For milder flavor, reduce whole grain mustard seeds to 2g. For extra zing, add a squeeze of fresh lemon juice to the dressing.
