Potato Salad with Tuna & Olives

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Take ordinary potato salad to a new tier with this amazing combination of briny, tart olives & savory tuna for an Italian-style picnic favorite. Leave the mayo behind!

Ingredients:

• 10 potatoes
• 3 tablespoons Italian flat-leaf parsley, chopped
• 1/4 cup red onion, chopped
• 1/2 cup DeLallo Greek Mix Olives, pitted and roughly chopped
• 1/2 cup DeLallo Pure Olive Oil
• 1 tablespoon DeLallo Chianti Red Wine Vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (5.6-ounce) Imported Italian Tuna, packed in olive oil, reserve the oil

Directions:

In a large pot, boil the potatoes, skins on, with enough water to cover them by 2 inches. Once boiling, lower the heat to medium and continue simmering until the potatoes are easily pierced with a sharp knife, about 20 minutes. Drain and cool. Peel.

Cut the potatoes into 3/4-inch cubes and place into a large mixing bowl. Add the remaining ingredients, except the tuna. Turn gently to coat and mix evenly. Add the tuna, without draining oil, and gently toss to incorporate.

Refrigerate for 1 hour to chill if you prefer, or you can also serve slightly warm, where the flavors seem much more buttery.

Serves 8 Send to friend Printer-friendly version