Mediterranean Potato Tuna Salad

Ingredients

For the salad:

• 4 medium potatoes, peeled and cut into chunks

• 2 hard-boiled eggs, sliced or quartered

• 1 can tuna in olive oil, drained and flaked

• 1 cup green olives

• 2 tbsp chopped parsley

For the dressing:

• 3 tbsp olive oil

• 1 tbsp white vinegar or lemon juice

• 1–2 tsp Dijon mustard

• Salt and black pepper to taste

• 1 small garlic clove, minced (optional)

Instructions

1. Cook the potatoes

• Place potato chunks in a pot with salted water.

• Boil until tender but not mushy (about 10–12 minutes).

• Drain and let them cool slightly.

2. Prepare the eggs

• Hard-boil the eggs for 9–10 minutes.

• Cool, peel, and cut them into quarters or thick slices.

3. Make the dressing

• In a small bowl, whisk together olive oil, vinegar (or lemon juice), mustard, salt, pepper, and optional garlic.

4. Assemble the salad

• In a large bowl, add cooked potatoes.

• Pour the dressing over them while still warm so they absorb the flavor.

• Add flaked tuna, green olives, and chopped parsley.

5. Add the eggs

• Gently place the egg slices on top to avoid breaking them.

• Add more olives or parsley if desired.

6. Chill or serve

• Serve immediately while slightly warm, or refrigerate 30 minutes for a cooler, refreshing version.

Serving Tips

• Great as a light lunch or dinner.

• Can be served with crusty bread or as a side dish for grilled meats.