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Potato Salad with Capers, Olives and Olive Oil Tuna
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.
4 to 6
Servings
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.
25 minutes
Ingredients
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½
small red onion, thinly sliced
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¾
teaspoon dried oregano
Directions
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01In 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.
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