Provençal Potato Salad with Tuna Dressing

June 23, 2014

Test Kitchen-Approved

Serves: 4


  • 3 Yukon Gold potatoes (about 1 1/4 pounds), peeled and quartered
  • 2 zucchini (about 8 ounces), halved lengthwise and slice 1/2-nch thick
  • One (5-ounce) can tuna in oil
  • 2 tablespoons Greek yogurt or sour cream
  • 1 tablespoon capers
  • 1 small garlic clove
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 medium red onion, chopped
  • 2 plum tomatoes, cut into 1-inch chunks
  • 1/2 cup olives (I used Niçoise), chopped
  • 1/4 cup torn basil leaves
In This Recipe


  1. Place a steamer basket in a saucepan filled with an inch of simmering salted water. Add potatoes to the steamer basket and cook, covered, until potatoes are tender, about 10 minutes. Add zucchini and steam until tender, about 3 minutes. Set aside to cool slightly.
  2. While potatoes and zucchini cook, divide tuna into two portions (including oil) and place half of it in a blender jar. Add yogurt, capers, garlic, vinegar and oil; season with salt and pepper. Blend dressing until smooth.
  3. Transfer warm vegetables to a bowl with onion, tomato, olives, and remaining tuna; toss with dressing to coat. Scatter basil leaves over salad and toss gently.

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Salad|Potato Salad|Potato|Seafood|Vegetable|Vinegar|Tuna|Capers|Summer|Entree

Reviews (1) Questions (0)

1 Review

erinrae January 23, 2015
Wonderful, simple recipe, great for lunches too. I doubled the tuna (for protein) and quick pickled the red onion. Next time I'll cut the vegetables a little smaller and steam for slightly longer. Could be varied with hard boiled eggs, steamed haricot vert, and more!