Italian Potato Salad with Tuna and Olives Recipe
This potato salad has nothing to do with the heavy mayonnaise classic. In the Italian version, potatoes are combined with tuna, olives, red onion and a light olive oil and lemon vinaigrette. Ideal for a summer lunch or a workday lunchbox.
This Italian potato salad is light and full of flavour – instead of mayonnaise it has olive oil, lemon, capers and good-quality tuna, so it tastes like something from a seaside bistro. The saltiness of the olives and capers combines with citrusy freshness, while waxy potatoes stay firm and tender. It’s a dish that shows how to turn a few pantry staples into a complete meal.
Chef's tips
Boil the potatoes in their skins and peel them only after they’ve cooled slightly – they won’t soak up water and will hold their shape in the salad. Don’t drain the tuna completely; a little of the oil from the can really boosts the flavour of the dressing. Avoid vigorous mixing so you don’t mash the potatoes. Add the vinaigrette while the potatoes are still slightly warm – they’ll absorb the flavours better.
How to serve
Serve the salad slightly chilled, with extra lemon wedges and a handful of fresh parsley or rocket on top. It pairs perfectly with a dry, well-chilled white wine or sparkling water with a slice of lemon if you’re eating it at work. It’s a great choice for a summer picnic by the river or a quick, satisfying lunch packed in a container for university.
Ingredients
- waxy potatoes a variety that doesn’t fall apart - 700 g
- tuna in olive oil in a can weight after draining - 160 g
- pitted black olives sliced - 60 g
- red onion sliced into thin feathers - 0.5 pieces
- capers in brine drained; can be omitted - 1 tablespoon
- fresh parsley or basil chopped - 2 tablespoons
- olive oil for the dressing - 4 tablespoons
- lemon juice freshly squeezed - 2 tablespoons
- Dijon mustard for a little heat - 1 teaspoon
- salt to taste
- freshly ground pepper to taste
Preparation
- Wash the potatoes thoroughly; if the skin is thin, don’t peel them. Cut larger ones in half.
- Put the potatoes in a pot, cover with cold water and lightly salt. Cook for 15–20 minutes from the moment the water boils, until they are tender but not falling apart. Check with a fork.
- Drain the cooked potatoes and set aside for a few minutes to steam off. When they have cooled enough to handle, cut them into thick slices or large cubes.
- Slice the red onion into thin feathers. If it’s very sharp, cover with cold water for 5 minutes, then drain – it will be milder.
- In a large bowl, mix the olive oil, lemon juice, mustard, a pinch of salt and pepper. Whisk vigorously with a fork until the dressing thickens slightly.
- Add the still-warm potatoes to the bowl and gently toss with the dressing so they are well coated.
- Add the drained, flaked tuna, olives, capers and red onion. Mix gently, trying not to crush the potatoes.
- Finally, sprinkle the salad with chopped parsley or basil and season to taste with salt and pepper.
- Serve slightly warm or at room temperature.
Storage
Store leftover salad in an airtight container in the fridge for up to 2 days. Before serving, let it come to room temperature and, if needed, refresh with a little extra olive oil and lemon juice.
