The light potato and tuna salad is a simple, light, yet tasty recipe.
Ideal for this hot summer, to take to the beach, for a picnic, or to stay light at lunch or dinner. I enriched it with onions that have rested in vinegar to make them less overpowering in taste, but you can easily omit them.
All we have to do is get to work and prepare the potato salad with tuna and onion with yogurt sauce together.
If you like potato salads, here are some easy ideas.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Preparation of Potato Salad with Tuna and Onion with Yogurt Sauce
- 1.76 lbs potatoes
- 1 red onion
- 7 oz tuna in oil (drained)
- 3 tbsps extra virgin olive oil
- 1 pinch salt
- 1.7 oz vinegar
- 8.8 oz plain Greek yogurt (or regular)
- 2 tbsps extra virgin olive oil
- to taste parsley
- to taste desalted capers
- to taste salt and pepper
Tools
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- Pressure Cooker
- Steamer Basket
Steps for Potato Salad with Tuna and Onion with Yogurt Sauce
Peel the potatoes, wash them, and cut them into chunks. Place them in the steamer basket, salt them, and cook. It will take about 15 minutes in a pressure cooker.
Slice the onion. Place it in a bowl with salt and vinegar and let it rest for at least 30 minutes. It will become sweeter.
Chop the parsley and desalted capers. In a bowl, put the yogurt (if you want a more liquid sauce, use plain yogurt). Add oil, salt, pepper, parsley, and capers. Mix well.
Mix the cold potatoes with tuna and the rinsed and dried onions. Add a drizzle of oil and serve with the yogurt sauce.
Storage
You can store the potato salad covered in plastic wrap in the fridge for a day.
FAQ
What if I don’t like onions?
If you don’t like onions, you can easily omit them. You can integrate with cherry tomatoes.
What if I want a vegetarian salad?
Replace the tuna with boiled chickpeas.
