Endive Potato Tuna Salad

There’s something quiet and grounding about this Endive Potato Tuna Salad that keeps pulling me back to it – like an old song you didn’t realize you missed. The slight bitterness of the endives, cool and crisp against your tongue, cuts gently into the creamy softness of the potatoes, and then the tuna… well, it does its part too, hearty and briny and just salty enough. It tastes like lunch on a sunny day, windows open, maybe with a glass of something cold on the side and no rush to be anywhere after. Not fussy, not dressed up, just good food that wants to be eaten slowly.

Why You’ll Crave It

• It’s light but satisfying – that rare in-between where you don’t feel heavy, but you’re not reaching for a snack 20 minutes later either
• Simple pantry-friendly ingredients with surprisingly elegant flavors (you might already have most of it in your kitchen)
• Perfect for lunch prep or a relaxed dinner in – tastes even better after the flavors mingle for a bit
• Lovely balance of textures – crisp, tender, flaky – a little bite and a little creaminess all at once

The first time I made this, I was standing barefoot in my aunt’s kitchen, peeling potatoes with a dull little knife – she swore by it – while she opened a tin of tuna and told stories about summers in Nice.

What You’ll Need

• Endives: 2 fresh ones, firm and just slightly pale-yellow green – rinse them well, they can hide dirt at the base
• Potatoes: 3 medium-sized waxy ones (Yukon Gold works beautifully), peeled and diced into bite-sized chunks
• Canned tuna: 200 grams, packed in olive oil if you can find it – gently flaked with a fork
• Olive oil: About 3 tablespoons, good-quality if possible – you’ll taste it
• Vinegar: 1 tablespoon – white wine vinegar or even lemon juice if you prefer that brightness
• Salt: To taste, but don’t be shy – potatoes like some salt
• Pepper: Freshly ground black pepper – again, taste and adjust
• Fresh parsley: A good sprinkle, chopped fine – it lifts everything a bit

Easy How-To

Prep the Veg

Start by giving those endives a rinse – they can be sneaky with the soil in there. Slice off the base, then cut them lengthwise into ribbons or shorter crosswise bits, depending on what texture you like. Keep them chilled until you’re ready to toss.

Cook and Cool Potatoes

Peel and cube the potatoes and boil them in salted water until they’re just fork-tender – around 12 to 15 minutes. Drain and let them cool completely, or at least until no longer steaming. Warm potatoes will wilt the endive too quickly.

Dress It Right

In a small bowl, whisk the olive oil and vinegar (or lemon juice) with a little salt and pepper. Taste. Adjust. You want it a little tangy, but balanced. Let it sit a few minutes if you have time – it mellows.

Combine with Care

In a big salad bowl, toss the potatoes, sliced endive, and flaked tuna together gently – the potatoes can break easily. Drizzle the dressing over top and fold everything together using two spoons. Go slow. It’s worth it.

Make it Yours

Scatter chopped parsley over just before serving – or chives, if that’s what you’ve got. Some days I also add a few tomato wedges or even a sliced soft-boiled egg if I’m extra hungry… it’s forgiving like that.

Good to Know

• Leftovers taste even better the next day – but the endive does soften, so toss in fresh ones if you’re serving again
• If your potatoes fall apart too much, don’t worry! It almost turns into a rustic potato spread and still tastes amazing
• Tuna packed in oil gives the salad more depth, but drained well – it shouldn’t be greasy

Serving Ideas

• Lovely with a slice of warm baguette or rye toast and a small glass of chilled rosé, if you’re into that

Top Tricks

• If you cook the potatoes the night before and keep them chilled, they hold their shape better in the salad

Frequently Asked Questions

Can I use lettuce instead of endive?

You can, but it won’t quite have that same bite. Frisée or radicchio would be closer in spirit, or even arugula for a peppery twist.

Is the salad better warm or cold?

Room temperature is best – cold dulls the flavors a bit, but too hot and you’ll wilt the endives. Find that just-right middle spot.

What kind of vinegar works best?

White wine vinegar or apple cider vinegar gives it the gentle tang it deserves. Avoid balsamic here – too sweet and heavy.

Can I make this ahead?

You can prep all the components ahead – even a day or two – but combine them just before serving for best texture and brightness.

What else can I mix in?

Chopped hard-boiled egg, thin red onion slices, capers, or even olives are great – but keep the base simple, or the balance leans off.