Nicoise Potato Salad with Tuna

Nicoise Potato Salad with Tuna
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 216
  • Fat 8g
  • Cholesterol 13mg
  • Sodium 451mg
  • Potassium 640mg
  • Carbohydrate 24g
  • Fiber 3g
  • Protein 14g