Fingerling Potato, Spanish Tuna, & Caper Salad

Fingerling Potato, Spanish Tuna, & Caper Salad

With the weather warming up and all the outdoor time you’ve been wishing for, this is the answer to your Saturday picnic needs! No mayo in this potato salad, so you don’t have to worry about taking it with you on a warm day. When mixed, the fingerling potatoes have a nice creamy texture while still holding their structure.  Eat it straight from the bowl or throw some on a Stirato with some Cornichons on the side. The hard boiled eggs are optional, but the yolks add an extra layer of creaminess to the final product, we definitely recommend adding them! 

Ingredients:

1 # boiled fingerling potatoes, sliced into coins

1 bunch scallions, sliced

½ bunch parsley, chopped

3 T capers, rinsed and chopped

2 jars Spanish Olive Oil Cured Tuna, drained from oil

4 hard boiled eggs, halved & sliced (optional)

2 lemons, zested and juiced

2 T Mustard de Meaux

½ cup Extra Virgin Olive Oil

Kosher salt to taste

Black Pepper to taste

Maldon Salt 

Method:

Place potatoes, scallions, parsley, and capers into a large mixing bowl. Break tuna into large chunks over the top. (Don’t worry about the tuna being too chunky here, when you mix everything together they will flake into smaller pieces.) In a separate bowl, whisk together mustard, lemon juice, lemon zest, and extra virgin olive oil. Pour dressing over all the salad ingredients. Season with kosher salt and black pepper, then gently fold everything together. Taste and adjust for more salt and black pepper (we like a lot of black pepper). Sprinkle a generous amount of flaky Maldon over the top before serving.