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Potato salad with tuna and olives

Thispotato salad with tuna and olivesis perfect for using up leftover boiled potatoes, but you can make it from scratch if preferred. It can be pre-made for parties, picnics and lunchboxes for school/work, but you can also serve it as an easy meal for lunch or supper.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g potatoes
  • 1 bay leaf
  • 1 small tin of tuna in brine
  • 1 small red onion
  • 3 Tbsp mayo
  • 1 Tbsp. Dijon mustard
  • 1 tsp olive oil
  • 1 Tbsp apple cider vinegar
  • ½ cup marinated olives
  • 2 Tbsp chopped flat parsley

Method
 

  1. Put the potatoes and bay leaf in a pan of water a, bring to the boil, then cook for about 15 minutes until tender. Drain, then rinse under cold water. Drain again, then cut the potatoes into bite-sized chunks, if needed. Put them in a mixing bowl and season with salt and pepper.
  2. Meanwhile, mix the mayo with mustard, vinegar and oil.
  3. Drain the tuna, then add it to the dressing.
  4. Cut the onion into tiny bits, add these to the salad. You can add a pinch of cayenne or chilli flakes too.
  5. Scatter the olives over the potatoes, then gently fold in the tuna mixture. Season with some salt & pepper, then taste it and adjust the vinegar, mustard, mayo etc to your liking.
  6. Scatter some chopped parsley on the top and serve.