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🍽️ Mediterranean potato salad with olives, tuna and bell pepper

485 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg firm-cooking potatoes
• 50 g pitted black olives
• 50 g pitted green olives
• 1 onion
• 1 red bell pepper
• 150 ml vegetable stock (from the jar)
• 2 tsp mustard
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• 2 garlic cloves
• 1 tbsp capers
• 1 can tuna (in its own juice)
• salt
• pepper
• flatbread (for serving)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 25 to 30 minutes until tender.
4. 4. Drain the water and let the potatoes steam dry in the colander.
5. 5. Halve the olives.
6. 6. Peel the onion.
7. 7. Halve the onion and cut it into thin strips.
8. 8. Halve the bell pepper and remove the core.
9. 9. Rinse the bell pepper briefly.
10. 10. Cut the bell pepper into bite-sized pieces.
11. 11. Peel the cooled potatoes.
12. 12. Slice the potatoes.
13. 13. Add the potato slices to a large bowl along with the prepared vegetables.
14. 14. Gently heat the remaining potato cooking liquid.
15. 15. Pour the warm broth over the vegetables and potatoes.
16. 16. Mix mustard, vinegar, and oil in a small bowl to make the dressing.
17. 17. Peel the garlic.
18. 18. Press the garlic directly into the dressing.
19. 19. Chop the capers finely.
20. 20. Add the capers to the dressing.
21. 21. Season the dressing with salt and pepper.
22. 22. Pour the finished dressing over the potato salad.
23. 23. Gently toss the salad to mix the ingredients well.
24. 24. Let the salad marinate for 30 minutes.
25. 25. Drain the water from the tuna.
26. 26. Flake the tuna into small pieces using a fork.
27. 27. Gently fold the tuna into the salad.
28. 28. Serve the salad with flatbread.
29. 29. Garnish the salad with extra olives if desired.

Nutrition per serving

• kcal: 485
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 48 g