POTATO SALAD with tuna and vegetables, easy and quick, tasty side dish or main course for lunch or dinner, great for take-out, super fresh, summery, and delicious.
The potato salad with tuna and vegetables is a versatile dish, perfect for those looking for a light but filling option. This salad combines the softness of potatoes with the freshness of vegetables and the savory taste of tuna, creating a balance of flavors and textures that make it suitable for any season.
The potato salad with tuna and vegetables is ideal as a main course for a quick and light lunch, but it can also be served as a side dish in a richer dinner. Moreover, it is perfect for picnics, thanks to its practicality and the fact that it can be prepared in advance. Letting it rest in the fridge for a few hours allows the flavors to blend even better.
The potatoes, which form the base of this dish, pair perfectly with the crunchiness of fresh vegetables like bell peppers, eggplants, zucchini, and cherry tomatoes.
Follow me in the kitchen today we have the potato salad with tuna and vegetables.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1.1 lbs potatoes
- 5.6 oz tuna
- Half yellow bell pepper
- Half red bell pepper
- 1 cup yellow cherry tomatoes
- 1 cup tomatoes
- 1 eggplant
- 1 zucchini
- 1 oz black olives
Steps
Wash the vegetables thoroughly and boil them, then let them cool.
Wash the vegetables and cut them into pieces, place them in the basket of the air fryer at 180°C (356°F) for 15 minutes or you can cook them in a pan with a little oil and a lid.
Peel the potatoes and cut them into pieces, place them in a salad bowl, add the tuna, the vegetables, season with oil and salt, the olives, and mix well.
Bon appétit
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POTATO SALAD with tuna and vegetables
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FAQ (Questions and Answers) POTATO SALAD with tuna and vegetables
Can I prepare potato salad with tuna and vegetables in advance?
Yes, the salad is ideal for being prepared in advance. In fact, letting it rest in the fridge for a few hours allows the flavors to blend better. You can prepare it the night before for the next day’s lunch or for a picnic.
What vegetables can I use in the salad?
You can use a wide variety of fresh vegetables such as bell peppers (red, yellow, or green), cucumbers, cherry tomatoes, carrots, celery, and red onion. Feel free to experiment with seasonal vegetables or those you prefer.
What is the best dressing for potato salad?
A simple dressing made of extra virgin olive oil and lemon juice is a classic choice that enhances the flavors of the ingredients. You can also add aromatic herbs like parsley, basil, or oregano, and a touch of balsamic or white wine vinegar for a more pronounced flavor.
