The fresh potato salad with mozzarella and tuna sauce is a combination of simple yet irresistible ingredients.
You eat it cold, no need to heat it, just enjoy it
Prepare it in advance, in those spare moments during the day, and you’re set for lunch or dinner.
Light, tasty, and nutritious, it serves as a complete meal, and thanks to the tuna sauce, each bite becomes more flavorful.
Say goodbye to hot stoves, all you need is a pot to boil the potatoes, and the rest is assembled cold.
It’s the summer potato salad you bring to a picnic, and it’s gone before you can say ‘pass me the fork!’
Also ideal for a quick lunch or a light dinner
I also recommend
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the fresh potato, mozzarella, and tuna sauce salad
- 2 potatoes
- 5.3 oz mozzarella
- 10 Taggiasca olives
- 2.8 oz tuna sauce
- to taste dried oregano
- to taste extra virgin olive oil
- to taste coarse salt
Tools
- 1 Pot
- 1 Knife
- 1 Plate
- 1 Slotted Spoon
- 1 Cutting Board
- 1 Piping Bag
Steps for preparing the fresh potato, mozzarella, and tuna sauce salad
To prepare the delicious potato, mozzarella, and tuna sauce salad, start by washing the potatoes thoroughly. They should be medium-sized and unpeeled, under running water
Then fill a pot with cold water and submerge the potatoes along with the coarse salt. Bring to a boil and cook for about 20-25 minutes. Do the skewer test before draining. They should be tender but not falling apart
Let them cool slightly and remove the skin
Cut them to your preferred size on a cutting board and arrange them on a serving plate along with diced mozzarella, Taggiasca olives, and tuna sauce (click the name to see the recipe) distributed with a piping bag, Taggiasca olives, and dress with a drizzle of extra virgin olive oil and a basil leaf
The potato, mozzarella, and tuna sauce salad is ready to be served and enjoyed.
Enjoy your meal from Barbara!
Storage
Store in an airtight container for two days in the fridge.
Do not freeze
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FAQ (Questions and Answers)
What type of potatoes is best to use?
Yellow or red potatoes are ideal because they hold up well during cooking without breaking apart.
What can I substitute for tuna sauce?
You can replace it with mayonnaise or avocado sauce
