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Potato salad with tuna

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Potato salad with tuna - Olivier Salad, olivie salad, Russian food, Russian recipes, Russian food blog

This recipe is a very yummy twist on a regular potato salad. In addition to regular potato salad ingredients (potatoes, eggs, mayonnaise) this recipe uses some nice extras: fresh peas (well, frozen, but thawed and cooked), fresh cucumber, a little bit of pickles, cooked carrots, corn, and a touch of dill! The addition of these, especially cucumber, dill and tuna makes this salad exceptionally fresh! And, all the flavors work really well together! This salad keeps well refrigerated for several days and only gets better the next day, as all the ingredients mingle together into a real comfort food dish!

Potato salad with tuna - Olivier Salad, olivie salad, Russian food, Russian recipes, Russian food blog

Another big “twist” compared to a regular potato salad is that all ingredients should be chopped really finely. That way, you can get EVERYTHING (potatoes, eggs, peas, cucumber, pickles, carrots, corn) – in ONE BITE!

A couple of tips:


1. If you like your potato salad to have more “bang” to it, try adding more finely chopped pickles after you mixed everything.

2. When adding mayo to the salad, put less as the salad gets moister as it sits.

3. This salad is a great way to use any leftover cooked meat: chicken, turkey, beef, ham is a popular choice. Or, omit meat altogether to make it vegetarian!

Potato salad with tuna - Olivier Salad, olivie salad, Russian food, Russian recipes, Russian food blog

Finally, a little history about this salad. It’s one of the most famous Russian recipes, also known as Olivier salad. The salad was actually created by a very popular Belgian chef with the last name of Olivier for his upscale and super popular Moscow restaurant in the late 1800’s. Chef Olivier would create everything for this salad from scratch, including mayo (I’m pretty sure you couldn’t buy store-bought mayo back then :)). I have to credit my friend for giving me an idea to use tuna in this salad – it’s really good here and a lighter version of a regular Olivier salad. Enjoy!

Potato Salad with Tuna

Total Time: 60 minutes

Yield: 6 servings

Potato Salad with Tuna


  • 4 medium potatoes, boiled and peeled
  • 2 carrots, boiled and peeled
  • 4 hard-boiled eggs, peeled
  • 1/2 small onion
  • 3 small salted pickles (or 2 medium pickles)
  • 2 small cucumbers (or 1 large cucumber)
  • 1 small can of yellow corn
  • ½ to ¾ lb canned tuna
  • 12 oz package of frozen peas, or 1 can (15 ounce) green peas
  • ½ to ¾ cup mayo
  • salt and pepper to taste
  • 1 tablespoon finely chopped fresh dill, if available (optional)


  1. Finely dice potatoes, carrots, eggs, onion, pickles, cucumbers into very small cubes.
  2. Cook frozen peas in boiling water, according to package instructions. (should take you just a couple of minutes) – drain of all water and pat dry.
  3. Shred tuna finely or dice it finely.
  4. Combine all these ingredients, including yellow corn, in a large bowl, add mayo and mix to combine, carefully stirring the salad so that the ingredients are evenly coated, and making sure that all ingredients stay whole. Do not add all of mayo at once – add as much as you need. Season with salt and pepper, dill. Keep in mind that the salad get moister as it sits – another good reason not to add too much mayo but just enough to coat the ingredients. The salad gets even better the next day.



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{ 22 comments… add one }
  • Matt @ Runner Savvy January 9, 2014, 7:49 pm

    I make my tuna salad with hummus since I don’t like mayo!

  • [email protected] January 10, 2014, 2:48 am

    I know that salad, I was just thinking about making it for the weekend. I have never used cucumbers though…nor tuna in it. I use fresh apples sometimes. Your version sounds delicious, Julia! 🙂 ela

  • Marina | Let the Baking Begin! January 10, 2014, 5:45 am

    How did I not think of adding tuna? This sounds genius!

  • Kumar's Kitchen January 10, 2014, 6:55 am

    oh this salad is an absolute crowd pleaser…it looks festive,tastes heavenly and is so quick to make…thanks for sharing this recipe 🙂

  • Stacy | Wicked Good Kitchen January 10, 2014, 7:41 am

    LOVE those “nice extras” as well as the fabulous history of this special salad! I cannot wait to make it. So ironic, too, because I have a salad planned to post soon that was named after the chef who created it. You will love it. So unique! And, I just adore adding albacore tuna to fresh homemade salads. Thank you for sharing, Julia!

  • [email protected]'s Recipes January 10, 2014, 8:21 am

    Love the flavours of this potato salad, Julia. I might have to switch mayo with Greek yogurt.

  • Monique January 10, 2014, 9:07 am

    Bonjour la jolie Julia.. I am in the mood for salads etc..it’s just been so cold..I have been making soups instead..I hear our weekend may be milder..this looks so colorful and delicious!

  • [email protected] January 10, 2014, 9:09 am

    The tuna is a great addition Julia! And I’m all for anything with mayonnaise in it. 🙂 Have a great weekend!

  • Peachy @ The Peach Kitchen January 10, 2014, 9:14 am

    I am crazy about Potato Salad — well, anything that has mayo in it. The dill and pickle twist is great! I bet it goes so well together.

  • [email protected] Creekside Cook January 10, 2014, 10:04 am

    This salad looks wonderful – I especially like that it’s all chopped to make sure you get everything in each bite – very cool!

  • Lindsey @ American Heritage Cooking January 10, 2014, 10:52 am

    I see you are back at ’em after the holidays! This salad looks delicious! I’ve never heard of this particular type of potato salad but I do love a good historical back-story!

    I’ll have to whip this up after this insanely cold weather leaves!

  • Ari @ Ari's Menu January 10, 2014, 12:08 pm

    Yum!! I love potato salad and tuna salad, and I bet they are delicious together!

  • Shashi @ http://runninsrilankan.com January 10, 2014, 1:42 pm

    This would be wonderful to eat – with a little taste of everything in each bite!
    Love your addition of tuna to it! Once when I was little, a friend made me a baked potato and topped it with tuna and mayo – it was so. so. good!

  • Deb January 10, 2014, 3:34 pm

    What a great lunch idea! Easy to make ahead and pack and grab in the morning! An marvelous recipe Julia!

  • The Café Sucre Farine January 10, 2014, 3:57 pm

    What a delicious looking meal in one Julia. I love recipes with history like this one.

  • Juliana Walters January 11, 2014, 4:23 am

    Such a refreshing salad after the Holidays. And so colorful for a potato salad!

  • Yelena January 14, 2014, 11:36 am

    Dear Julia, love the salad, of course, the best salad in a world-))) In St. Petersburg very often we used chicken in a salad and was “Stolichney Salad”.



    • Julia January 15, 2014, 2:36 pm

      How interesting, Yelena. I was just reading about the history of olivier salad and it mentioned that “Stolinchney Salad” was a “simpler” version of an original Olivier salad. Of course, all homemade versions of Olivier are pretty simple! 🙂 Just a lot of dicing! 🙂

  • Tina @ Tina's Chic Corner January 16, 2014, 1:09 pm

    I love a good potato salad and yours looks devine! I love how you added tuna to it. Makes me feel like summer is right around the corner. 🙂

  • Allison January 25, 2014, 6:13 pm

    Hi Julia!

    This salad sounds delicious and I am planning to make it very soon. How long did you boil the potatoes (until fork-tender?) and more importantly, the carrots? Also, did you boil both whole and with the skins on, then peeled and chopped after? Thanks!


    • Julia January 28, 2014, 2:54 pm

      Allison, I boil the potatoes until fork-tender. I prefer lower starch, waxy potatoes for salads (not Russet potatoes). I cook carrots until very tender, as well. I boil potatoes with skins on and peel them after they cool off a little bit, and I boil carrots with skins off and then just chop them. 🙂

  • Zodwa sithole June 7, 2015, 4:08 pm

    Hi julia i like yr potatoe salad with tuna I wil try and make it,

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