Potato Salad with Capers, Olives and Olive Oil Tuna

This mayo-free potato salad was inspired by classic salade Niçoise. It combines big, bold Mediterranean ingredients and uses a generous amount of capers to add pops of savory, briny flavor in every forkful (you’ll need two 4-ounce jars to obtain the ½ cup capers called for in the recipe). The optional tuna makes the salad hearty enough to serve as a light main, especially if it’s served on top of a bed of greens, but if you like, you can omit the tuna.

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Step 1

1. In a large bowl, stir together the onion, oregano and vinegar; set aside. Add the potatoes and 2 teaspoons salt to a large saucepan and add water to cover by about 1 inch. Bring to a boil over medium-high, then reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 10 minutes.

Step 2

2. Drain the potatoes in a colander. To the bowl with the onion-vinegar mixture, stir in the capers and brine, the olives, oil, ¼ teaspoon salt and ½ teaspoon pepper. Add the hot potatoes and toss to coat. Add the tuna (if using). Taste and season with salt and pepper, then add the parsley and toss again.

Step 3

Don’t allow the potatoes to cool before tossing them with the dressing. They more readily absorb seasonings when they’re hot. Don’t skip the tablespoon of caper brine. The unique flavor is a welcome addition to this salad.