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Potato Salad with Capers, Olives and Olive Oil Tuna

Potato Salad with Capers, Olives and Olive Oil Tuna

By Rose HattabaughOctober 27, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    25 minutes

This mayo-free potato salad was inspired by the classic salade Niçoise. It combines big, bold Mediterranean ingredients and uses a generous amount of capers to add pops of savory, briny flavor in every forkful (you’ll need two 4-ounce jars to obtain the ½ cup capers called for in the recipe). The optional tuna makes the salad hearty enough to serve as a light main, especially if it’s served on top of a bed of greens, but if you like, you can omit the tuna.

Tip

Don’t allow the potatoes to cool before tossing them with the dressing. They more readily absorb seasonings when they’re hot. Don’t skip the tablespoon of caper brine. The unique flavor is a welcome addition to this salad.

Ingredients
  • ½

    small red onion, thinly sliced

  • ¾

    teaspoon dried oregano

  • 3

    tablespoons red wine vinegar

  • 1 ½

    pounds Yukon Gold potatoes OR red potatoes OR a combination, unpeeled, cut into 1-inch chunks

  • Kosher salt and ground black pepper

  • ½

    cup drained capers, plus 1 tablespoon caper brine

  • ⅓

    cup pitted black olives, chopped

  • ¼

    cup extra-virgin olive oil

  • 5

    ounce can olive oil–packed tuna, drained and broken into large flakes (optional)

  • ½

    cup lightly packed fresh flat-leaf parsley OR basil OR a combination, roughly chopped

Step 1

In a large bowl, stir together the onion, oregano and vinegar; set aside.

Add the potatoes and 2 teaspoons salt to a large saucepan and add water to cover by about 1 inch. Bring to a boil over medium-high, then reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 10 minutes.

Step 2

Drain the potatoes in a colander. To the bowl with the onion-vinegar mixture, stir in the capers and brine, the olives, oil, ¼ teaspoon salt and ½ teaspoon pepper. Add the hot potatoes and toss to coat. Add the tuna (if using). Taste and season with salt and pepper, then add the parsley and toss again.