Potato Salad with Tuna, Olives and Red Peppers
Makes 4 to 6 servings

Ingredients

1 lb new potatoes Salt to taste 2 large red bell peppers, seeded and diced 1 cup pitted green olives, halved One 8-oz can oil-packed tuna, drained 1/4 cup olive oil 6 tablespoons red wine vinegar 1 tablespoon ground cumin 1 teaspoon mild paprika Freshly ground black pepper,…

CIA FOODIES


Potato Salad with Tuna, Olives, and Red Peppers

Makes 4 to 6 servings

Ingredients

  • 1 lb new potatoes
  • Salt to taste
  • 2 large red bell peppers, seeded and diced
  • 1 cup pitted green olives, halved
  • One 8-oz can oil-packed tuna, drained
  • 1/4 cup olive oil
  • 6 tablespoons red wine vinegar
  • 1 tablespoon ground cumin
  • 1 teaspoon mild paprika
  • Freshly ground black pepper, as needed
  • 1/4 cup coarsely chopped flat-leaf parsley

Directions

  1. Cook the potatoes in lightly salted water until they are just done, tender but firm enough to slice, 20 to 25 minutes. Let cool slightly, then peel and dice.
  2. Combine the warm diced potatoes, diced peppers, and olives in a salad bowl. Break the tuna up with your fingertips as you add it to the salad. Set aside.
  3. Combine the oil, vinegar, cumin, paprika, black pepper, and salt in a small bowl, whisking until the dressing is combined and thickened. Pour this over the salad ingredients and toss gently until all the ingredients are evenly dressed. Serve on a chilled platter or plates garnished with parsley.

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