Potato salad with tuna and olives
Serves 4 people
For the salad
1 kilogram small potatoes, organically grown, with their skins, well washed
1 onion, sliced
15 black olives, pitted, cut in half
2 tbsp. caper, desalinated
3 tbsp. coriander leaves, finely sliced
360 g. canned tuna, in oil
1 tbsp. rock salt
For the vinaigrette
6 tbsp. extra virgin olive oil
2 tbsp. mustard, spicy
2 tbsp. yogurt
2 tbsp. apple cider vinegar
1 tbsp. dry white wine
Boil the potatoes in a large saucepan filled with plenty of salted water for approximately 15 – 20 minutes. Strain and leave until slightly cool. Then, cut them in half, put them in a large bowl along with the remaining ingredients and stir lightly.
Put all the ingredients in a vase with a tight lid and give it a good stir. Pour the sauce on the salad and mix lightly, leaving the bowl covered to sit for 30 minutes for the flavors to blend.
You can replace the coriander with finely sliced parsley
Adding a finely sliced cucumber will give the salad a refreshing tone.