A substantial creamy potato salad where tuna shares the spotlight. Tender potatoes meet a savory, citrusy dressing while celery and onion bring freshness and crunch. Simple, generous, and satisfying enough to carry a meal on its own.
Peel the potatoes and cut them into even, medium-sized cubes. Place them in a pot with the water and most of the salt; bring to a boil and cook for 10 to 12 minutes, until a knife slides in easily but the cubes still hold their edges without falling apart. Drain and let them steam off for about 5 minutes, until the surface looks dry and the potatoes are warm.
While the potatoes cook, finely chop the celery
Turn what you find into an experience you can actually bring to your kitchen.
Drain the canned tuna well and flake it into a bowl. Add the mayonnaise, lime juice, mustard, black pepper, and remaining salt; mix for 30 to 45 seconds, until the dressing is thick and moist with small pieces of tuna still visible.
Add the warm potatoes, celery, onion, and parsley to the tuna dressing. Fold gently for about 30 seconds, just until everything is coated without crushing the cubes. Taste and serve cool or at room temperature: it should be creamy yet structured, with intact potatoes and tuna in every spoonful. Done! This is a salad that can easily carry the whole lunch. 🧡
