Potato salad is a fresh and delicious summer dish. It has a particularly strong flavor and is perfect for buffet lunches or dinners. With a bit of creativity and by replacing the ingredients listed below, you can prepare different versions according to your tastes or those of your guests!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz potatoes
- 1 Tropea red onion
- 3.5 oz canned tuna in oil
- 10 cherry tomatoes
- 1 tbsp pickled capers
- 1 bunch parsley
- to taste salt
- to taste extra virgin olive oil
Tools
- Baking dish
- Pot
- Spatula
- Knife
- Cutting board
Steps
Boil the potatoes in a pot with plenty of water.
Once cooked, drain them and let them cool, then peel, dice, and place them in a glass baking dish.
Peel the Tropea red onion, slice it, and chop it into pieces, then add it to the baking dish.
Wash the cherry tomatoes under running water, dry them, and with the help of a knife and a cutting board, quarter them and add them to the potatoes.
Add the previously drained tuna, capers, freshly chopped parsley, extra virgin olive oil, salt, and gently mix the ingredients.
Our potato salad is ready. Serve cold or at room temperature.
Storage and tips …
Store in the fridge in an airtight container
You can serve it either warm or cold
Consume within 2/3 days
You can replace the capers with green and black olives
For a more indulgent version, you can add diced provola cheese.
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
