Tuna & Potato salad tossed in a zesty vinaigrette creates the most delicious dish!

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I love it when simple ingredients come together to make an easy, delicious meal, and that’s exactly what happens with this tuna and potato salad. There’s no mayo, just a flavorful vinaigrette to keep things light and tasty. I like to use red potatoes or baby potatoes, but you can use what you have. I let them cool a bit but add the dressing to all the ingredients while the potatoes are still warm. This allows them to absorb the flavors of the dressing and be flavorful all the way through. It’s so simple and delicious that you can make it any day of the week!

Why you’ll enjoy this

Melt-in-your-mouth potatoes

Meaty quality tuna

Salty capers

Sweet red onion

Fresh scallions

Rich sweet tomatoes

Briny smoky kalamata olives

A super simple, creamy, meaty, salty, fresh, sweet, acidic salad that comes together in no time!

Simple, easy ingredients

Tuna fish packed in olive oil – or drain tuna packed in water
Baby potatoes -or red potatoes
Red onion -finely chopped
Scallions -thinly sliced
Grape tomatoes -halved
Capers
Kalamata olives -halved or your favorite olive
Finely chopped parsley
Salt
freshly cracked black pepper

For the Dressing:

Olive oil -the one in our shop from Crete is the best!
White vinegar -sub red wine vinegar, or try our white balsamic!
Dijon mustard
Garlic clove -grated
Juice of 1/2 a lemon

How to make Tuna and potato Salad

Place the potatoes and a teaspoon or two of salt in a pot and cover them with cold water.
Cook until fork tender.
Drain the potatoes and cut them into cubes if they’re large and in half if they’re baby potatoes.
Combine the dressing ingredients in a bowl and whisk together.
Add all of the salad ingredients in a large bowl and pour the dressing on top.
Toss together and adjust seasoning if needed.

**Chef’s Tip** Toss the potatoes in the dressing while they are still warm to keep them from having a bland center.

Serving

You could eat this warm immediately, but I suggest you chill it for at least an hour so the flavors come together and marry. I’m not always that patient, but it is better if you can wait. Let’s face it. It’s August and hotter than ever outside. So, this will help keep you nice and cool and fill you up without filling heavy. It makes the perfect cold lunch or light dinner, and you don’t need anything to go with it. Kali Orexi!

More summer salads