Baby potatoes, red onion, and capers are combined with a quick dressing of olive oil and fresh lemon for an incredibly easy Italian tuna potato salad. It takes no more than 15 minutes to prepare and makes a light and healthful lunch or side dish.
With a light, nutritious dressing that is zingy and fresh, Italian tuna potato salad is amazingly simple and quick to prepare.
This is a simple salad to prepare for eating outside (picnics, BBQs, etc.) in the summer, but I also enjoy making it year-round as a quick, simple, and filling lunch that won’t leave you feeling hungry afterward.
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The ingredients you’ll need
You’ll need waxy potatoes, such as fingerling, Yukon gold, Charlotte (UK), or baby potatoes, to make this salad. You would need more because starchy potatoes break up too much and absorb too much dressing.
A red onion, capers, lemon, olive oil, and fresh parsley are additional ingredients. See the image below for a list of all the necessary ingredients.
Boil the potatoes for about 10 minutes, or until a knife can be inserted easily, in a big saucepan of salted water.
The potatoes should be drained after cooking and let to cool for a few minutes so they are not too hot but also not cold.
Transferring them to a sizable serving bowl, combine them with the sliced onion, minced parsley, capers, tuna, and a generous amount of salt and pepper. Toss the salad once more to evenly distribute the dressing, then serve (photos 2-4).
SALAD CHANGES
See some of my suggestions below for ways to change up this salad based on what’s in season or how you’re feeling.
- A fantastic addition is green beans (add them to the boiling potatoes a few minutes before the end until cooked through).
- In the summer, tomatoes that are both fresh and ripe are ideal.
- Radishes or cucumber slices with a crunch provide texture and freshness.
- Try to avoid using dried herbs here; instead, use other fresh herbs like basil or tarragon.
- You might add 1/4 to 1/2 teaspoon of red pepper flakes for little extra heat (chili flakes).
RECIPE GUIDELINES AND FAQS
- Choose waxy potatoes such as baby potatoes, Yukon gold, Charlotte (UK), or fingerling potatoes if you want the finest results.
- Tuna: For optimal results, use tuna in olive oil, and be sure to buy the highest grade you can.
- Potatoes should be well-seasoned, so be sure to boil them in salted water first. Then, just before serving, sprinkle some additional seasoning (salt and pepper) over the salad.
A great potato salad is always a wonderful choice, and this tuna and potato salad checks all the right boxes. Here is Justine Schofield’s take on the classic potato salad dish. It can be transformed into a complete supper by simply adding some tuna.
Use young potatoes since they cook more quickly, or chop up larger potatoes into smaller pieces. Always start your potatoes in cold water. Keep the skin on as well because it adds flavor! Make sure they’re well-cooked and tender. Mix the potatoes with the tuna and sauce while they are still hot for the ideal potato salad. Your potato salad will lose its lovely qualities if you chill it.
Allow it to thaw out at room temperature for at least an hour before serving if you kept it in the fridge.
Potatoes: Are They Paleo?
Regular potatoes, which are now popular in the Paleo community, are used in this dish.
Because they are a “whole, authentic, nutrient-dense food,” as the Whole30 programme describes them, they are completely Whole30 compliant.
How rich in nutrients are they? One white potato provides 25% of your daily requirement for potassium and 70% of your daily requirement for vitamin C, according to PaleoLeap.
I’ve seen discussions about whether or not potatoes are Paleo, and I believe that it all depends on the individual. I believe that food is acceptable if it isn’t processed and is derived from the planet.
This French Potato and Tuna Salad is as pure and tasty as it can be because there are no processed ingredients in it. It’s a fantastic supplement to any diet, in my opinion.
