This Tuna and Potato Salad with Biscuits is a hearty and refreshing dish that combines the richness of tuna with the creaminess of potatoes and tangy pickled cucumbers. It’s perfect for a light lunch, dinner, or as a side dish for a picnic or gathering. The fresh herbs like dill and parsley bring an aromatic, herbal freshness, while the mayonnaise dressing ties everything together. Paired with biscuits, this meal is both satisfying and flavorful.
Ingredients
For the Salad:
- 1 medium potato: The base of the salad, providing texture and substance.
- 1 can of tuna (approximately 150-200 g): Adds protein and richness to the salad.
- 4 pickled cucumbers, diced: Offers a crunchy and tangy element to the salad.
- 1 bunch of fresh parsley, chopped: Adds freshness and flavor.
- 1 lemon, juiced (about 2 tablespoons of juice): Gives the salad a citrusy brightness.
- 3 tablespoons mayonnaise: For creaminess and binding the salad together.
- Salt, black pepper, and thyme to taste: Enhances the overall flavor.
- 1 bunch of fresh dill, chopped: Provides a refreshing herbal note.
For Serving:
- 2 packs of biscuits (salted or unsalted, your preference): Serve alongside the salad for a complete meal.
Step-by-Step Instructions
Step 1: Prepare the Potato
- Boil the potato: Wash the medium potato thoroughly, then place it in a pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until tender when pierced with a fork. You can peel the potato before boiling or leave the skin on for extra nutrients.
- Cool and dice: Once the potato is cooked, drain it and let it cool. When it’s cool enough to handle, peel it if necessary, and dice it into small cubes. Set aside.
Step 2: Prepare the Other Ingredients
- Drain the tuna: Open the can of tuna and drain the excess liquid. Use a fork to flake the tuna into a large mixing bowl.
- Dice the cucumbers: Chop the pickled cucumbers into small pieces. These will add a nice crunch and tanginess to the salad.
- Chop the herbs: Finely chop the parsley and dill. These fresh herbs will bring a burst of flavor to your salad.
Step 3: Combine the Salad
- Mix the ingredients: In the bowl with the flaked tuna, add the diced potatoes, pickled cucumbers, and chopped parsley and dill.
- Make the dressing: In a separate small bowl, whisk together mayonnaise, lemon juice, salt, black pepper, and thyme. Mix until the dressing is smooth and well combined.
- Combine everything: Pour the dressing over the tuna and potato mixture. Gently fold the ingredients together until everything is evenly coated. Be careful not to mash the potatoes too much, as you want to maintain some texture.
Step 4: Taste and Adjust Seasoning
- Taste the salad: Before serving, taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, or lemon juice according to your preference.
- Chill (optional): If time allows, cover the salad with plastic wrap and refrigerate for about 30 minutes. This resting period allows the flavors to meld together and enhances the taste.
Step 5: Serve
- Prepare the biscuits: Arrange the biscuits on a serving platter. You can use either salted or unsalted biscuits, depending on your preference.
- Scoop and serve: Serve the tuna and potato salad alongside the biscuits. You can either place the salad on top of the biscuits for a delightful bite or serve them separately for guests to help themselves.
Cooking Tips
- Perfectly Boiled Potato: For the best texture, ensure the potato is cooked until tender but not mushy. Avoid overcooking to prevent it from falling apart in the salad.
- Resting the Salad: If possible, let the salad sit for about 30 minutes before serving to allow the flavors to meld together, making it even more delicious.
- Balance the Dressing: Taste and adjust the amount of lemon juice, mayonnaise, and seasoning based on your flavor preference. If you like a tangier salad, add more lemon juice.
- Herb Substitution: If fresh herbs are unavailable, you can substitute with dried parsley and dried dill, although fresh herbs are preferred for their bright flavor.
FAQs
Can I use a different type of fish instead of tuna?
Yes, you can replace tuna with other canned fish such as salmon, mackerel, or sardines. Just ensure to drain the fish thoroughly before adding it to the salad.
Can I make this recipe ahead of time?
Absolutely! This salad actually tastes better after sitting in the refrigerator for a few hours. Prepare it in advance and store it covered in the fridge. It will last up to 2 days.
What kind of biscuits should I use?
You can use either salted or unsalted biscuits, depending on your preference. For a more savory option, try using savory cheese biscuits or herb-infused biscuits.
How can I make this salad lighter?
To make a lighter version, reduce the amount of mayonnaise or substitute it with Greek yogurt for a healthier option. You can also use fewer biscuits or serve the salad on a bed of leafy greens for a more refreshing dish.
Can I add other vegetables to the salad?
Yes, feel free to add other vegetables like chopped bell peppers, cherry tomatoes, or green beans. These will add additional flavor and texture to the salad.
Nutritional Facts (Per Serving)
(Approximate values; actual nutrition may vary based on specific ingredients used and portion sizes)
- Calories: 320 kcal
- Protein: 12 g
- Fat: 18 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 400 mg
Conclusion
This Tuna and Potato Salad with Biscuits is a deliciously easy and nutritious meal. The creaminess of the dressing and the tang of the pickled cucumbers perfectly complement the tuna and potatoes. Whether served as a light lunch, dinner, or side dish, this recipe is sure to be a hit. Enjoy it with warm biscuits for a complete and satisfying meal!