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A plate of potato salad with creamy avocado and herb green sauce, tuna fillets and tomatoes

Potato Salad with Creamy Green Sauce and Tuna Fillets

  • Author: RebeccaBlackwell
  • Prep Time: 40 minutes (includes time for the potatoes to cool)
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings


For the Creamy Avocado and Herb Green Sauce:

  • 1 ripe avocado, peeled and chopped into chunks
  • 1 tbsp dijon mustard
  • 1 jalapeño, seeds removed, chopped into chunks
  • 2 tsp minced garlic
  • 1 cup full-fat Greek yogurt or sour cream
  • 1/3 cup white wine vinegar
  • 1 cup fresh Italian parsley
  • 1 cup fresh cilantro
  • 1/3 cup fresh dill
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp granulated sugar or honey
  • 1/2 tsp crushed red pepper (more to taste)
  • about 1/2 tsp fish sauce (optional, but adds some umami to the sauce)
  • 1 cup roasted and salted almonds

For the Potato Salad:

  • 2 tbsp salt
  • 2 lbs red potatoes
  • 1 or 2 jars of high quality tuna (I used Tonnino Tuna)
  • 1 pint cherry tomatoes
  • Additional fresh dill and parsley, for sprinkling (optional)


Make the Creamy Avocado and Herb Green Sauce:

  • Put all the ingredients into a food processor and process until smooth – about 30 seconds. Scrape the sauce into a bowl, cover, and refrigerate.

Make the Potato Salad:

  • Fill a large saucepan with cold water and add the 2 tablespoons of salt. Wash the potatoes and slice them into 1/4-inch slices. The easiest way to do this is using a mandoline. As you slice the potatoes, add the slices to the pot of cold water.
  • Set the saucepan on the stovetop over high heat. When the water begins to boil, reduce the heat to medium and let simmer until the potatoes are al dente – tender, but still firm. This should take about 5 minutes.
  • Drain the potatoes in a colander set inside the sink then spread the potato slices out onto a baking sheet. Let sit until room temperature.
  • Spoon the green sauce over the cooled potatoes, spreading it over them with the back of the spoon so that they are thickly coated. Use a spatula to lift the slices from he baking sheet onto a serving plate or bowl.
  • Top the potatoes with the tuna, using your fingers to gently break the fillets apart slightly. Sprinkle with additional fresh herbs, if desired.
  • Slice the tomatoes in half and sprinkle them over the top of the salad right before serving, or serve them alongside the salad. (*see note


  • The juice in the tomatoes will make your potato salad kind of watery if you mix them in. The salad will even get a bit watery if you sprinkle them on top and then let the salad sit for an hour or two. So, keep them separate or add them at the last minute.

Keywords: potato salad, green sauce, herbed potato salad, creamy potato salad, tuna, potato salad with tuna, fresh potato salad