This is my husband's favourite potato salad, and we often eat it as a meal in itself. For this salad it is important to try to cook the potatoes perfectly so that they just fall off the blade of a knife.
500g of potatoes (use desiree or new potatoes)
1 medium sized finely chopped onion
4 - 5 anchovies finely chopped
3 tablespoons capers
1/3 cup kalamata olives, pitted
1/2 cup finely chopped flat leaf/continental parsley
juice of 1 large lemon
1/4 cup olive oil
sea salt & fresh cracked black pepper to taste
1 x 185g can of good quality tuna in oil (chunk style), drained
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Peel and chop potatoes in even chunks (keep fairly large, but even). New potatoes can be kept whole. Place in salted water which contains a tablespoon of lemon juice. This will keep the potatoes from falling apart. Cook the potatoes til just done - ensure that they are neither hard nor crumbly, as they will continue to cook once drained.
While the potatoes are boiling, finely chop the onions. Once you chopped some of the onions, begin to add the anchovies to the onions, and continue to chop so that both ingredients are incorporated. Continue in this fashion with the capers and the olives so that all four ingredients are incorporated. Finely chop your flat leaf parsley, and incorporate into the mix.
Drain the potatoes immediately once they are cooked, put them into a large bowl.
Immediately sprinkle the hot potatoes with sea salt, cracked pepper, and drizzle with olive oil. Add the onion, anchovy, caper, olive and parsley mix. Pour over the remaining juice of the lemons, tasting for seasoning. If you need more oil, add oil, if potatoes need more lemon, add more lemon juice.
Toss through chunks of tuna, and taste again for seasoning.
Let salad sit so the flavours can mingle and serve at room temperature. Can be served as a meal or a side-dish.
Add the dressing when hot
It is very important to add the dressing to the potatoes while they are still hot. The potatoes will absorb the flavours of the dressing.