Summer is the perfect time to enjoy fresh and light dishes that satisfy the palate without being heavy. When it comes to summer dishes, few things satisfy the soul like a fresh and flavorful salad. And if there’s a cuisine that knows how to combine fresh and tasty ingredients in a single and fulfilling dish, it is surely the Mediterranean one.
Today, I invite you on a culinary journey through the Mediterranean with a delightful recipe of Mediterranean Potato Salad, with tuna, cherry tomatoes, and olives. Potato salad has always been a timeless classic on summer tables, but with a Mediterranean touch, it becomes an even more memorable taste experience. The potatoes, rich in flavor, merge with the bold taste of tuna in oil and the freshness of cherry tomatoes. What gives it that extra touch is the addition of black and green olives, which brings this salad to a higher level, with their characteristic salty and full-bodied flavor. The preparation of the Mediterranean potato salad is simple and quick, and its flavor makes it ideal for an outdoor dinner, a picnic in the park, or a simple garden lunch. It is the perfect accompaniment for a summer barbecue or a light and nutritious main course.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons, Summer, Fall
Ingredients
- 1.1 lbs potatoes
- 7 oz canned tuna in oil (drained)
- 7 oz cherry tomatoes
- 1.7 oz black olives (pitted)
- 1.7 oz green olives (pitted)
- 3.5 tbsp extra virgin olive oil
- to taste fine salt
- 5 leaves basil
- 1 fresh spring onion
Steps
To prepare the potato salad, start by thoroughly washing the potatoes under running water, then place them in a pot with salted water (this will help prevent them from bursting during cooking), cover with a lid and bring to a boil. Cook for about 30-35 minutes (depending on the size of the potatoes) or until they are tender but not mushy. To check if they are cooked, insert a long toothpick; if it slides in without difficulty, the potatoes are done. Then, drain them and let them cool slightly.
Meanwhile, prepare the other ingredients. Drain the tuna from the oil (I prefer to leave it because the tuna oil gives more flavor to the salad), break it up coarsely with a fork. Then cut the cherry tomatoes in half or quarters and pit the olives.
Now peel the potatoes while still warm and cut them into cubes or wedges, then place them in a large bowl. Next, add the tuna, cherry tomatoes, olives, and sliced fresh spring onion. Add the extra virgin olive oil and season with salt. Finally, gently mix to combine all the ingredients. Before serving, sprinkle the salad with freshly chopped basil for an extra touch of freshness.
Serve the Mediterranean potato salad immediately, perhaps accompanied by crispy bread and a chilled glass of white wine. Enjoy your meal and see you at the next recipe 🥗🌞Follow me on my Facebook pages HERE Instagram HERE and you won’t miss any new recipes!
Tips
Experiment with the dressing by adding ingredients like mustard, red wine vinegar, or minced garlic for an extra burst of flavor.
Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Variations
Omit the tuna and add cooked chickpeas or smoked tofu cubes for a vegan option that’s still protein-rich.
Enhance the salad with other fresh vegetables like bell peppers, cucumbers, or red onions for a variety of flavors and textures.
If you prefer a creamier potato salad, add some mayonnaise with a bit of lemon juice and some mustard.
Storage
Potato salad can be stored for a few days in the refrigerator in a glass container.
