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
Keyword 4th of July, baby shower, gluten free, Independence Day, Memorial Day, pescatarian
1largeenglish cucumberquartered lengthwise, cut into cubes
4plum tomatoescut into quarters
½red onionvery thinly sliced
24black oil-cured olivespitted, coarsely chopped
¼cupslivered fresh basilplus more for garnish
2tablespoonscapersrinsed and drained
3tablespoonswhite wine vinegar
4hard-boiled eggspeeled, quartered
26-ouncecans tunadrained (ideally canned in olive oil or its own juice)
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.