Rin Ran

Kitchen Tested
  • Yield 6 servings

Olive and Potato Salad with Tuna and Red Peppers

High Cotton Food Styling & Photography

This Mediterranean dish is from Chef Joyce Goldstein whose latest book is Italian Slow and Savory. It’s lush with heart-healthy good fats.


1 pound small new potatoes, peeled
2 large red bell peppers, seeded and diced
1 cup green olives, pitted and cut in half—about 16 or a 4.75-ounce jar (Spanish arbequino olives stuffed with garlic work especially well)
7 ounces oil-packed tuna, canned or pouch
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons coarsely chopped flat leaf parsley


  1. Place potatoes in pan, cover with water and cook for 30 minutes or until tender but firm. Cool and dice.
  2. Combine diced potatoes, diced peppers and olives in a salad bowl.
  3. Add tuna, broken up into small pieces with your fingers.
  4. In a small bowl, combine olive oil, vinegar, cumin, paprika, salt and black pepper. Pour over salad ingredients and toss well. Garnish with parsley.

Recipe courtesy of the United States Potato Board



Get every new post delivered to your Inbox.

Join 262 other followers