Nicoise Potato Salad with Tuna

  • Yield 4 servings

Take a trip to southern France with this salad of potatoes, tuna, asparagus, radishes and olives.

Nicoise Potato Salad with Tuna
Mark Boughton Photography / styling by Teresa Blackburn


8 small red potatoes, uniform in size (about 1 pound)
1 (6-ounce) can tuna in water, drained
12 asparagus spears, trimmed and steamed
8 radishes
1/2 cup pitted kalamata olives
2 tablespoons minced red onion
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
4 teaspoons olive oil
1/4 teaspoon salt
Freshly ground black pepper


  1. Cut potatoes into quarters and place in large pot; add enough water to cover. Bring to a boil; cook until potatoes are tender, about 10 minutes. Drain.
  2. Arrange potatoes on platter with tuna, asparagus, radishes, olives and onion.
  3. Combine vinegar, parsley and olive oil; whisk well. Drizzle over salad. Sprinkle with salt and pepper.

Recipe courtesy of the United States Potato Board



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