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Mediterranean Tuna & Potato Garden Salad

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Ingredients

  • 3 small potatoes, boiled in salted water and cut into chunks
  • 3 cucumbers, sliced and salted to remove excess liquid
  • 1 can of tuna, drained and flaked
  • 1 red onion, finely sliced and sautéed in butter
  • Spring onions, finely sliced
  • Greek yoghurt, about 200 g
  • Grainy mustard, 1–2 teaspoons
  • Mayonnaise, 1–2 tablespoons
  • 2 tbsp olive oil
  • Salt to taste
  • Freshly ground black pepper
  • 3 hard‑boiled eggs, peeled and cut for garnish

Instructions
 

  • Boil potatoes: Cook the potatoes in salted water until just tender, then cool slightly and cut into bite‑sized pieces.
  • Prepare cucumbers: Slice the cucumbers, sprinkle with salt to draw out liquid, rest, then gently squeeze and drain.
  • Sauté onion: Cook the red onion slowly in butter until soft and lightly sweet, then set aside to cool.
  • Flake tuna and slice spring onions: Drain the tuna and flake into medium pieces, then finely slice the spring onions.
  • Make dressing: Whisk Greek yoghurt, grainy mustard, mayonnaise, olive oil, salt and black pepper until smooth and well balanced.
  • Combine base: In a large bowl, mix potatoes, cucumbers, tuna and sautéed onion gently.
  • Add dressing: Pour the yoghurt dressing over the salad and fold in the spring onions until everything is lightly coated.
  • Prepare eggs: Peel and cut the hard‑boiled eggs into quarters or slices.
  • Finish salad: Arrange the eggs on top of the salad or fold some pieces through, then taste and adjust seasoning.
  • Serve: Present the salad slightly chilled or at cool room temperature in a wide bowl or platter.

Notes

This salad brings together tender potatoes, crisp cucumbers, rich tuna and creamy yoghurt dressing in a way that feels both comforting and refreshingly bright, making it ideal for days when you want something satisfying without feeling weighed down. The gentle sweetness of sautéed red onion melts into the dressing, adding depth and warmth that contrasts beautifully with the cool crunch of cucumber and the clean flavour of Greek yoghurt. Grainy mustard and olive oil give the sauce a subtle sharpness and silkiness, turning simple pantry ingredients into a dressing that tastes like it belongs in a bistro rather than a home kitchen. Hard‑boiled eggs and spring onions add a finishing touch of richness and freshness, so every forkful offers a mix of textures and flavours that keep you interested from the first bite to the last. This recipe is written for someone who may never have made a composed salad before, guiding you calmly through each step so you understand not only what to do, but why it matters. You will learn how to cook potatoes so they stay firm yet tender, how to draw excess water from cucumbers to avoid a watery bowl, and how to balance seasoning so the salad tastes lively rather than flat. The ingredients are familiar and easy to find, yet the final dish feels special enough to serve to guests or bring to a gathering with confidence. 

Nutrition

Serving: 250gCalories: 420kcalCarbohydrates: 24gProtein: 26gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 190mgSodium: 780mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 350IUVitamin C: 18mgCalcium: 130mgIron: 2.4mg