Italian Potato Salad
Italian potato salad is a side dish with a fresh and appetizing flavor, featuring capers, anchovies and herbs. Discover our recipe!
- Very easy
- 45 min
Potato and Tuna Salad
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
- Cost: Low
- Note + the resting time of the salad in the refrigerator (30 minutes)
PRESENTATION
The potato and tuna salad is a fresh and satisfying dish, perfect for those looking for a simple yet tasty preparation. The salad is one of the most popular dishes during the warm season because it combines freshness, lightness, and color, a true meal saver that's easy to prepare. Unlike the classic potato salad, in this enriched version, the combination of the sweetness of boiled potatoes and the savoriness of tuna creates a tasty and balanced base, made even more interesting by the olives and cherry tomatoes that add freshness and color. Everything is wrapped in an aromatic oil that harmonizes every bite. It's the kind of recipe you can prepare in advance and let marinate for a few hours in the refrigerator. Tasty, colorful, and fragrant, the potato and tuna salad is a recipe to always have on hand!
If you are looking for other potato salad recipes, also try:
- Pantesca Salad
- Russian Salad
- Spinach Salad with Potatoes, Salmon, and Feta
- Potato, Mozzarella, and Cherry Tomato Salad
- Potato and Salmon Salad
INGREDIENTS
- Potatoes 2.2 lbs (1 kg) - to clean
- Tuna filet 9 oz (250 g)
- Cherry tomatoes 1.3 cups (200 g)
- Taggiasca olives 2.5 oz (70 g) - pitted
- For the aromatic oil
- Extra virgin olive oil 4 ½ tbsp (60 g)
- Basil 5 leaves
- Thyme 2 sprigs
- Oregano 1 sprig - dry
- Fine salt to taste
- Black pepper to taste
- To complete
- Basil to taste
Preparation
How to prepare Potato and Tuna Salad
To prepare the potato and tuna salad, first place the potatoes in a pot 1, cover them with water, and once it reaches a boil, cook for 40 minutes. Use a fork test 2 to check if they are cooked. Let them cool slightly and remove the skin 3.
Cut them into cubes of about 1.5-2 cm 4 (about 3/4 inch). At this point, prepare the aromatic oil. In a small bowl, pour the oil, add the basil 5, torn by hand, and the thyme 6.
Add the oregano 7, season with salt and pepper 8, mix, and let it infuse until ready to use. Meanwhile, cut the cherry tomatoes in half 9.
Place the potatoes in a bowl, add the flavored oil 10, the tuna 11, and the cherry tomatoes 12.
Add the Taggiasca olives 13 and mix thoroughly, then let rest in the fridge for at least 30 minutes. Plate and finish with basil leaves 14. Your potato and tuna salad is ready to be enjoyed 15.
Storage
Tip
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