Potato and bell pepper salad with tuna and olives, a rich, easy and tasty main course, but also a delightful summer side dish which, like every recipe from Tasty potato salads, leaves everyone happy and satisfied. In my family we all love potato salads, the ultimate dinner-saver recipes! Economical, comforting and flavorful, they bring taste and color to the table and just like tuna potato salad or summer potato salad or even Eolian-style potato salad. For this reason I always invent new and special versions, like today’s with roasted peppers and tuna. If you also love potato recipes and especially salads, follow me in the kitchen because this potato salad with roasted peppers, tuna and olives is a dish you’ll love at first bite! Before we get cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Inexpensive
Rest time: 1 Hour
Preparation time: 15 Minutes
Cooking time: 35 Minutes
Portions: 5
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients for Potato, Tuna and Bell Pepper Salad

2.2 lbs potatoes (potatoes)
4 bell peppers (red, yellow and green)
3.5 oz Taggiasca olives
7 oz tuna in oil (drained)
to taste salt
to taste extra virgin olive oil
to taste oregano

Tools

Oven
Pot

Preparation of the potato, tuna and bell pepper salad

Choose some meaty bell peppers, wash them well and do not prick them at all.
Turn on your oven’s grill, arrange the vegetables on a shallow baking tray preferably lined with parchment paper and place it under the grill, positioned one step down from the highest notch.
As soon as the skin starts to char, turn them so they cook evenly on all sides, being careful not to pierce them.
When the peppers are evenly cooked, about 35–40 minutes should be enough. Place them gently in a bowl, cover them and let them rest for at least 20–25 minutes. In an air fryer the times and procedure for soft peppers are practically the same.
After this time, let them cool, then peel and slice them, and drain them in a colander for about half an hour.
While the peppers are cooking, place the washed potatoes in a large pot, cover with water, season with salt and bring to a boil. Cook for about 35 minutes or until a fork pierces them easily and they are tender. Drain the potatoes and let them cool well before peeling and cutting them into chunks.
Gather them on a plate and add the peppers, the olives, the flaked tuna, salt, oil and oregano. Mix and serve immediately or after a few hours’ rest in the fridge. This salad keeps in the fridge for 24 hours if stored in an airtight container.