Easy Potato Salad & Tuna Macaroni Salad Recipes

Whether you’re planning a summer picnic, a backyard barbecue, or simply craving a comforting side dish, these two classics—potato salad and tuna macaroni salad—have you covered. Both recipes are quick to assemble, rely on handy pantry staples, and get better after a night in the fridge as flavors meld perfectly.

Potato salad evokes memories of family reunions and potlucks, with its creamy dressing, tender potatoes, and just the right tang from mustard. Meanwhile, tuna macaroni salad offers protein-packed satisfaction, combining tender pasta, flaky tuna, and crunchy celery in a flavorful mayonnaise-mustard dressing. Paired together, they make a dynamic duo that satisfies every palate.

In this post, you’ll find step-by-step instructions, expert tips for perfect texture, and creative variations to customize both salads. We’ll also cover storage, make-ahead tricks, and pairing suggestions—so you can spend less time cooking and more time enjoying with friends and family.

Quick Poll: Which salad is your go-to at gatherings—classic potato salad or tuna macaroni salad? Let me know in the comments below!

Why You’ll Love These Recipes

• Make-Ahead-Friendly: Flavors deepen when chilled overnight.
• Family-Approved: Kid-friendly and customizable.
• Simple Ingredients: Pantry staples you likely already have.
• Versatile Side Dish: Perfect for picnics, potlucks, or weeknight dinners.
• Customizable: Add herbs, pickles, or spices to suit your taste.

Recipe 1: Classic Potato Salad

Ingredients

• 2 lbs potatoes (Yukon Gold or red), peeled and diced
• 4 hard-boiled eggs, chopped (plus extra for garnish)
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tsp seasoning salt (or to taste)
• Freshly ground black pepper, to taste
• Paprika, for garnish

Instructions

1. Cook Potatoes: Place diced potatoes in a pot; cover with salted water. Bring to a boil, then simmer 8–10 minutes until just tender. Drain and cool slightly.
2. Combine Ingredients: In a large bowl, stir together potatoes, chopped eggs, celery, and onion.
3. Dress the Salad: Add mayonnaise, mustard, seasoning salt, and pepper. Gently fold until everything is coated.
4. Garnish & Chill: Transfer to serving bowl; sprinkle with paprika and top with extra egg slices. Chill at least 2 hours before serving.

Recipe 2: Tuna Macaroni Salad

Ingredients

• 8 oz elbow macaroni, cooked and cooled
• 2 cans (5 oz each) tuna, drained and flaked
• 2 hard-boiled eggs, chopped (plus extra for garnish)
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 3/4 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tsp seasoning salt
• Freshly ground black pepper, to taste
• Paprika, for garnish

Instructions

1. Cook Pasta: Prepare elbow macaroni according to package instructions. Drain and rinse under cold water; drain again.
2. Combine Ingredients: In a large bowl, mix cooled pasta with tuna, eggs, celery, and onion.
3. Dress the Salad: Stir in mayonnaise, mustard, seasoning salt, and pepper until evenly coated.
4. Garnish & Chill: Top with paprika and egg slices. Cover and refrigerate for at least 2 hours.

Tips & Variations

• Herb Boost: Stir in chopped dill, parsley, or chives.
• Crunch Factor: Add diced pickles, bell peppers, or pimentos.
• Healthier Swap: Use Greek yogurt or light mayo for a lighter dressing.
• Spicy Twist: Mix in a dash of hot sauce or cayenne pepper.
• Make Ahead: Prepare both salads a day in advance for best flavor.
• Potato Textures: For chunkier potato salad, use fork to mash some potatoes; for creamier, peel more skin off.

Serving Suggestions

Serve these salads alongside grilled chicken, burgers, or ribs for a classic summer spread. They also pair beautifully with buttermilk biscuits or fresh crusty bread. For a picnic, pack in airtight containers and keep chilled on ice.

FAQ (Schema-Ready)

Q1: How long will these salads last?
A: Stored in airtight containers, both salads keep up to 4 days in the fridge.

Q2: Can I use different potatoes?
A: Yes—red or Yukon Gold hold their shape best; russets can get mushy.

Q3: Is it okay to use fresh tuna?
A: Canned tuna works best for texture; if using fresh, poach and flake before mixing.

Call to Action

Which recipe will you try first—our creamy potato salad or zesty tuna macaroni salad? Share your favorite add-ins and photos in the comments! Don’t forget to pin this post for easy reference at your next gathering.

Classic Potato Salad

Creamy potato salad with eggs, celery, and tangy mustard—perfect for picnics and potlucks.

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Ingredients

  

• - 2 lbs potatoes diced
• - 4 hard-boiled eggs chopped
• - 1/2 cup celery chopped
• - 1/4 cup onion chopped
• - 1 cup mayonnaise
• - 2 tbsp yellow mustard
• - 1 tsp seasoning salt
• - Black pepper to taste
• - Paprika for garnish

Instructions

 

• Boil potatoes until tender; drain.
• Mix potatoes, eggs, celery, onion.
• Stir in mayo, mustard, salt, pepper.
• Garnish with paprika & eggs; chill.

Tuna Macaroni Salad

Protein-packed tuna pasta salad with crunchy celery and creamy dressing—easy make-ahead side.

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Ingredients

  

• - 8 oz elbow macaroni
• - 2 cans tuna drained
• - 2 hard-boiled eggs chopped
• - 1/2 cup celery chopped
• - 1/4 cup onion chopped
• - 3/4 cup mayonnaise
• - 1 tbsp yellow mustard
• - 1 tsp seasoning salt
• - Black pepper to taste
• - Paprika for garnish

Instructions

 

• Cook pasta; drain & cool.
• Combine pasta, tuna, eggs, celery, onion.
• Mix in mayo, mustard, salt, pepper.
• Garnish with paprika & eggs; chill.