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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
  • 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.
  • Prep Time: 40 minutes (includes time for the potatoes to cool)
  • Cook Time: 5 minutes
  • Category: Potatoes

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