Italian Potato Salad

Name: Italian Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: • 1.5 lbs baby potatoes or Yukon Golds, quartered; • 1 red/ yellow onion, sliced into 1/2-inch wedges; • 1 bell pepper, cut into strips; • 2 cans tuna in olive oil, drained; • 2 tbsp fresh mint, chopped; • 2 tbsp fresh parsley, chopped or chives; • 10-12 black olives, halved; • Salt + cracked black pepper; For the olive oil emulsion:; • 1/3 cup extra virgin olive oil; • 2 tbsp white wine vinegar; • 3/4 tsp salt

by Hinda

4 People

25 min

This Italian potato salad is my warm-weather go-to because it actually tastes like summer. No mayo, no mush — just boiled potatoes that stay creamy inside, plus red onion and bell pepper that you roast until sweet and a little charred. Roasting the veg is the move. You get that caramelized flavor that boiled potatoes alone can’t deliver, and it plays so well with the salty tuna and briny black or green olives.

While the potatoes are still warm, they get tossed in a simple olive oil + white wine vinegar emulsion. It’s basically a 2-ingredient dressing that turns glossy and thick when you whisk it, and the potatoes soak it right up. Then you fold in flaked tuna, a handful of fresh mint and parsley, and a crack of black pepper.

It’s rustic, bright, and satisfying without feeling heavy. Make it for lunch, take it to a cookout, or eat it on the porch while it’s still slightly warm. It only gets better as it sits.

Italian Potato Salad

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Recipe details

Yield 4 People
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

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Ingredients

• 1.5 lbs baby potatoes or Yukon Golds, quartered
• 1 red/ yellow onion, sliced into 1/2-inch wedges
• 1 bell pepper, cut into strips
• 2 cans tuna in olive oil, drained
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped or chives
• 10-12 black olives, halved
• Salt + cracked black pepper
For the olive oil emulsion:
• 1/3 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• 3/4 tsp salt

Instructions

1. Boil the potatoes: Salt your water well. Boil potatoes until fork-tender, about 12-15 min. Drain and let them steam dry 5 min — this helps them absorb dressing.
2. Roast the veg: Toss onion and pepper with 1 tbsp olive oil + pinch of salt. Roast at 425°F or air fry at 400°F for 15-18 min until soft with charred edges.
3. Make the emulsion: Whisk olive oil, white wine vinegar, and salt until it looks creamy and thickened.
tip: I add the emulsion with the vegetable and roast it.
4. Assemble warm: Toss the hot potatoes with half the emulsion so they drink it up. Add roasted onion, pepper, tuna, olives, mint, and parsley.
5. Finish: Drizzle the rest of the emulsion, crack black pepper over everything, taste for salt.

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