Mediterranean-style potato, green bean and tuna salad with oil-packed sun-dried tomatoes, olives, capers, raisins and lots of flavor: rich, fresh, savory and filling — perfect when the first warm days arrive! I love creative potato salads, from the tuna-style potato salad with boiled eggs to the classic Eolian potato salad, not to mention the potato salad with smoked salmon and the tasty potato and green bean salad. As you know, a colorful, tasty and hearty potato salad always saves dinner and makes everyone happy! Certainly queens of summer salads and of single-course dishes that are fresh and light, potato salads are the right idea to bring to the table when you want to stay light without giving up the pleasure of a satisfying meal. Great for the lunchbox for the office, picnics, day trips and trips to the beach, potato-based salads can be prepared ahead to be enjoyed after a long day out. This recipe is very simple, economical and tasty; it can be served cold from the fridge or at room temperature, and it’s a complete, light single course suitable for everyone! Let’s head to the kitchen and make it together — you’ll see that its Mediterranean flavor will win you over!
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Do you love potato salads? Have a look at these:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to make the Potato, Green Bean and Tuna Salad
- 1.1 lb potatoes
- 2 cups green beans
- 5.3 oz tuna in oil (drained)
- 1/3 cup raisins
- 1/2 cup sun-dried tomatoes in oil (drained)
- 1/4 cup Taggiasca olives (in oil, drained)
- 3 tbsp pine nuts
- to taste salt
- to taste extra virgin olive oil
- 1 tbsp capers
- to taste parsley
Tools
- Pot
- Bowl
Steps to make the Potato, Green Bean and Tuna Salad
Let’s start by cooking the potatoes.
Place the rinsed 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 inserted into them goes in easily and they are tender.
Drain the potatoes and let them cool, then place them in the fridge for about 1 hour so that when you cut them they will be cold and firm.
Trim the green beans, rinse them and plunge them into lightly salted boiling water.
Cook for about 10–15 minutes or until they reach the desired doneness.
Drain them, run them under cold running water to stop the cooking and set aside. Let them cool and cut them into pieces.
Combine in a large plate or bowl the potatoes, green beans, drained tuna, sun-dried tomatoes cut into small pieces, olives, pine nuts toasted in a pan, parsley, finely chopped capers and the raisins. Drizzle with oil and vinegar to taste and season with salt. Mix everything and the salad is ready!
This salad will keep in the fridge for 24 hours if stored in an airtight container.
