Name: Ecuadorian Tuna Potato Salad (Ensalada de Papa y Atún)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Ecuadorian
Ingredients: 6 medium potatoes, peeled and diced; 2 large carrots, peeled and diced; 1 cup peas (fresh or frozen); 1 small red onion, diced; 2 tomatoes, diced; 2 tablespoons finely chopped cilantro; 2 cans (5 oz each) tuna in oil or water, drained; 1/2 to 3/4 cup mayonnaise; Salt and pepper, to taste; Optional: 2-3 hard-boiled eggs, sliced (for garnish); Optional: Lettuce leaves (for serving)

Why You’ll Love Ecuadorian Tuna Potato Salad Recipe

This salad strikes a great balance between comfort and freshness. The starchy potatoes and rich tuna pair beautifully with the crisp acidity of lime and juicy tomatoes. It’s easy to make, doesn’t require complex techniques, and gets even more delicious if made a little ahead of time. Whether you’re new to Ecuadorian cuisine or looking for an everyday family meal, this is a recipe you’ll return to again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4–5 medium potatoes, washed but unpeeled
1 red onion, finely sliced
4 tomatoes, diced
2 tablespoons finely chopped cilantro
Juice of 2 limes
2 cans of tuna fish in olive oil
2 tablespoons olive oil (use tuna oil or extra virgin olive oil)
Salt to taste

Directions

Place whole unpeeled potatoes in a large pot, cover with water, add salt, and bring to a boil. Cook until the potatoes are tender when pierced with a knife (about 30–40 minutes).
Transfer the cooked potatoes to cold water to cool, then peel and cut into small cubes.
Meanwhile, soak the sliced red onions in cold water for about 10 minutes to reduce sharpness, then rinse well.
In a medium bowl, combine the rinsed onions, diced tomatoes, cilantro, lime juice, and salt. Mix and let this marinate for about 30 minutes.
In a large salad bowl, mix the diced potatoes, tuna (with oil), marinated onion-tomato mixture, and additional olive oil. Season with salt to taste.
Toss gently to combine. Adjust flavors with more lime juice, salt, or olive oil if needed. Serve immediately, or chill in the refrigerator for richer flavor.

Servings and timing

Serves: 4
Prep time: About 20 minutes
Cook time: About 40 minutes
Total time: About 1 hour

Variations

• Add diced bell pepper or cooked corn for extra crunch and sweetness.
• Replace cilantro with parsley or basil if you prefer less herbal intensity.
• Use half purple potatoes for a colorful twist.
• Swap boiled potatoes for boiled yuca (cassava) or green plantains for another traditional feel.
• Add sliced avocado just before serving for creaminess.
• For a creamier version, mix in a little mayonnaise or yogurt.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is typically served cold or at room temperature, so reheating isn’t necessary—just toss gently before serving to redistribute juices and dressing.

FAQs

What type of potatoes work best for this salad?

Waxy potatoes like gold or russet work well because they hold their shape after boiling.

Can I use tuna packed in water instead of oil?

Yes, you can use tuna packed in water; just add a bit of extra olive oil for richness.

Do I need to peel the potatoes before cooking?

No — boiling them with the skin on helps retain flavor and prevents them from becoming too mushy.

Why do I soak the red onions before adding them?

Soaking the onions in cold water removes some of the sharp, bitter flavor, making them milder in the salad.

Can I prepare this salad ahead of time?

Yes — letting it chill for an hour or more enhances the flavors.

Is this salad gluten-free?

Yes, this recipe is naturally gluten-free.

Can I add hard-boiled eggs?

Sure — adding chopped hard-boiled eggs gives extra protein and texture.

What can I serve with this salad?

It pairs nicely with grilled meats, white rice, or plantain chips.

Can I make this vegan?

Yes — replace the tuna with chickpeas or another plant-based protein.

How do I adjust the acidity if it’s too tangy?

Add a bit more olive oil or a small pinch of sugar to balance the lime juice.

Conclusion

Ecuadorian Tuna Potato Salad is an easy, satisfying dish that brings together simple ingredients for big flavor. Whether served as a main course or a side, its refreshing citrus notes and hearty textures make it an ideal choice for any season. With plenty of room for customization, it’s a recipe that adapts to your tastes and becomes a staple in your kitchen.

Ecuadorian Tuna Potato Salad (Ensalada de Papa y Atún)