Late Lunch: Warm Fingerling Potato and Tuna Salad
We know you love your grandma’s potato salad, but there’s room for something a little different at the table. Using fingerling potatoes and plenty of flavor from vinegar, bay leaf and olives, this dish gets dinner on the table fast and uses that can of fancy tuna you weren’t sure what to do with. Courtesy of Serious Eats.
1 onion, diced
1 rib celery, diced
1 carrot, peeled and diced
1 bay leaf
1/2 teaspoon whole black peppercorns
1 pound fingerling potatoes, scrubbed
1/2 cup olive oil
4 tablespoons red wine vinegar
1 can good-quality tuna in olive oil
2 tablespoons chopped capers
1/2 red onion, thinly sliced
1/2 cup picholine or other green olives, roughly chopped
1/4 cup chopped parsley
Small handful mizuna or arugula
1. Bring a large pot of salted water to boil with onion, celery, carrot, bay leaf, and peppercorns. Add potatoes and boil until tender, then drain and slice. Toss with olive oil and vinegar while still warm.
2. Drain tuna and mix with capers, onion, olives, and parsley. Combine tuna and potatoes and toss gently. Season to taste with salt, pepper, and more olive oil or red wine vinegar as needed. Toss entire mixture with mizuna or arugula and serve.