This mayonnaise-free potato salad is out to shake things up a bit by including tuna and capers, too! Makes a great summertime lunch or side dish and keeps well for leftovers.
Do you think open relationships work?
Like Simone de Beauvoir and Jean Paul Sartre. Do you think they were really happy?
Or, for that matter, was any young couple in the 1970s even remotely happy?
Or, more to the point, tuna fish and mayonnaise? Or even potato salad and mayonnaise? They seem happy when they’re together but I wonder if, when they’re apart, they yearn for each other.
I hope not. Because I’ve left mayonnaise out of this potato salad completely. I’d hate to play the part of a homewrecker, but the only fat in this dish is good, old fashioned olive oil.
Well, I say “old fashioned” but olive oil goes out with anybody and everybody these days, doesn’t she? He?
This salad takes me back to summer stock in upstate New York. Dirty bare feet. Swimming holes. Drunken croquet. Unbridled creativity. Long hikes. And great food. I spent many summers there but one particular summer, the summer of Tartuffe, was a culinary high point. (The summer of Harvey was a personal high point. My husband and I got engaged up there that year.)
But the summer of Tartuffe there was stuffed french toast, homemade pasta, pie (so much pie!) and this salad.
Potato Salad with Tuna and Capers Recipe
This salad is a great lunch for active summer days when you need something more substantial than your average romaine lettuce or kale variety salad but don’t want to get too heavy. It also travels well so it makes a great picnic (at the beach, perhaps?) It also easily doubles as a side at a neighborhood BBQ or potluck dinner.
And did I mention it goes great with pie?
Mayo-free tuna and potato salad with capers.
- 1 - 1 1/2 pounds small round potatoes
- 1 5 oz can of tuna
- 1/4 cup red onion ,diced
- 2 Tablespoons capers
- juice of half a lemon
- olive oil ,to drizzle
- Place potatoes in a pot on the stove and cover with cold, lightly salted water.
- Bring to a boil.
- Boil gently until fork tender, between 10 and 15 minutes.
- Remove potatoes to a bowl with a slotted spoon. Set aside and let cool to room temperature.
- Once cooled, halve potatoes lengthwise and then crosswise.
- Toss potatoes in salad bowl with tuna, red onion and capers.
- Add lemon and toss.
- Drizzle with olive oil.
- Salt and pepper to taste.