Italian Potato Salad

Italian Potato Salad is a lightened up twist on traditional potato salad. Red potatoes are coated in peppery olive oil and tossed with crunchy cucumber, tender tomatoes, briny olives and capers, buttery boiled eggs then spiked with vinegar and oregano. Italian style potato salad recipe is easy to assemble and adding a can of good quality tuna makes it a meal!

Course Main Course, Salad

Cuisine Mediterranean

Keyword 4th of July, baby shower, gluten free, Independence Day, Memorial Day, pescatarian

Prep Time 10

Cook Time 30

Cooling Time 20

Total Time 1

Servings people

Calories 458kcal

Author Marissa Stevens

Ingredients

2 pounds medium red-skinned potatoes scrubbed
5 tablespoons extra-virgin olive oil
1 large english cucumber quartered lengthwise, cut into cubes
4 plum tomatoes cut into quarters
½ red onion very thinly sliced
24 black oil-cured olives pitted, coarsely chopped
¼ cup slivered fresh basil plus more for garnish
2 tablespoons capers rinsed and drained
3 tablespoons white wine vinegar
½ teaspoon dried oregano
4 hard-boiled eggs peeled, quartered
2 6-ounce cans tuna drained (ideally canned in olive oil or its own juice)

Instructions

To a large pot add potatoes, a small handful of salt and enough cold water to cover by an inch or two. Bring to boil over medium-high heat. Reduce heat and simmer until tender, 20-30 minutes. (A sharp knife should meet little resistance when piercing a potato.) Drain potatoes and let stand until cool enough to handle.
Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers.
Whisk vinegar and oregano together in small bowl; add to salad and toss lightly to combine.
With your fingers or a fork, separate tuna in to bite size chunks and sprinkle over salad. Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with basil sprigs and serve.

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