New potato & tuna salad

A perfect spring salad

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 259
  • fat 13g
  • saturates 2g
  • carbs 16g
  • sugars 2.8g
  • fibre 1.8g
  • protein 21g
  • salt 1.11g


  • 350ml new potatoes
  • 4 anchovies
  • 4 tbsp mayonnaise (reduced fat is fine)
  • splash white wine vinegar or juice 1 lemon
  • 1 large Cos lettuce
  • bunch spring onions
  • 2 x 185g can tuna steaks in brine or oil


Lower-fat dressings
If you're watching your fat levels, try switching mayonnaise and crème fraîche for natural yougurt. Add a pinch of sugar or a drop of honey to counteract the sharper flavour.


  1. Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.

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