Potato, tuna and caper salad


  • 3 potatoes, peeled and cut into 1cm cubes
  • 80 g canned tuna, drained
  • 3 tablespoon(s) rinsed capers
  • 1 tablespoon(s) chopped flat-leaf parsley
  • 2 tablespoon(s) extra virgin olive oil
  • salt and pepper


  1. Place the potatoes in a large pot of lightly salted water, bring to the boil and cook for 12 to 15 minutes, until just tender. Drain them in a colander.

  2. Mix the potatoes, tuna, capers and parsley in a salad bowl. Salt, pepper and add the oil. Mix gently.

  3. Cover with cling film and leave to rest for 30 minutes to 1 hour in the refrigerator, until the salad is very cold. Mix again gently when serving.

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