Potato Tuna Feta Salad

This delicious Potato Tuna Feta Salad with a light mustard & olive oil dressing is another (healthier) alternative to your traditional potato salad.

Potato Tuna Feta Salad

Hello everyone. Yes, I am still alive (although sometimes this unbearable heat makes me feel different). And I was so nice to you that I have decided to bring this Potato Tuna Feta Salad. I was skeptical about doing this today, though. First of all, as I mentioned in my previous post, my last week was pretty much hectic. It’s been going easy since yesterday again, and that’s a good thing.

It’s been getting very hot and humid since last weekend again, and that’s a bad thing. My brain refuses to properly operate during such weather. While it agrees to perform some essential functions (example: consuming a lot of ice cream), it doesn’t want to participate in blogging. I do have a lot of photos – the idea of sorting out and editing them makes me horrified. I do have enough good recipes to share with you – the idea of linking letters and words in some coherent text makes me cry.

Also, I planned on discarding this Potato Tuna Feta Salad because I was not satisfied with the photos, but as you see I have ended up publishing it. Why did I change my mind? First of all, it’s delicious. The combination of potatoes, tuna, crunchy fresh vegetables, olives, arugula, and feta with a light olive oil & mustard dressing makes a delicious yet lighter potato version. Besides, turned out that there were the only one pictures I had edited. But that’s not the deciding factor, you know!

You can easily take this Potato Tuna Feta Salad for your picnic or other gatherings. I would just recommend you tossing the arugula and tuna just before serving.

And lastly, I would like to solemnly promise that I will share a new recipe in a couple of days, but you can help me to decide on the recipe:

  • Ice cream
  • Delicious soft cookies – mini cakes
  • Gnocchi
  • Naan pizza
  • Another ice cream :)

Potato Tuna Feta Salad

Category: Uncategorized

Servings: 2-3 servings


  • about 1/2 pound of baby potatoes, skins on or off optionally, halved if they are large
  • 1 can (125 gr) canned tuna in water
  • 1/2 cup arugula
  • 1/2 cup sliced fresh cucumber
  • 3-4 large radishes, sliced
  • 1/3 cup black olives, pitted and halved
  • 1/4 cup fresh basil, chiffonade
  • small red onion, 1/4 cup finely sliced
  • 1 tsp capers, rinsed and chopped
  • 2 tbsp grainy mustard (preferably not too vinegary)
  • 3 tbsp. olive oil
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp grated lemon zest
  • black pepper, to taste
  • 1/3 cup feta, crumbled


  1. Boil the potatoes in salted water between 10-13 minutes depending on their size. Drain.
  2. Place the potatoes in a large bowl and dress them in the mustard, olive oil, balsamic, and lemon zest while they are still warm. Toss well and let them stay about 10-15 minutes to absorb the flavors.
  3. Add the cucumbers, radishes, olive, onions, basil, and capers. Season with the black pepper. You can serve immediately or chill first.
  4. Add the arugula, feta, and tuna just before serving.
  5. Enjoy!


5 thoughts on “Potato Tuna Feta Salad

  1. Again Ben, as a blogger I agree with you regarding editing photographs. The more you have to edit and sort, the more stressful it is! I have to force myself to edit my photographs straight after a shoot (even though I’m tired and don’t want to!) or they just would never get done! Then writing up the posts is time consuming and challenging too. But the end result? Worth it! And certainly with this Potato Tuna Feta Salad it’s been worth it. That’s a delicious combination of tasty salad ingredients you have there! Can we see the delicious soft cookies next please?

  2. I know what you mean about the heat! It’s exhausting, buuuuuut having said that I’m sure the weather will change in .2 seconds (we have so many seasons in one day here in NL, lol). Love all the flavours in this one, Ben!! How about another ice-cream to cool us all down ….never a bad idea in the summer!

  3. I totally understand what you mean about the heat zapping your energy lately. All I want to do is just go veg on the couch to recharge the batteries. Veg on the couch and eat ice cream. Is that allowed? But try and enjoy the heat while it’s here because you know the cold weather is coming…and it will be here for a long, long time. Can we just bottle up this heat and save it for next February? Also, I love the flavors you’ve got going on in this potato salad. Sounds delicious, and anything with feta is a winner in my book. As far as next recipe, I vote gnocchi!
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