Memorial Day Recipes

Potato Salad with Tuna, Capers and Anchovy Vinaigrette

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Potato Salad with Tuna, Capers and Anchovy Vinaigrette

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This salad is a meal in itself. Serve with roasted red peppers that have been splashed with a bit of balsamic vinegar, sliced ripe tomatoes and grilled bread.

Ingredients

  • 1 6 oz. can Chunk Light Tuna, drained
  • 1 1/2 lb. small red potatoes, evenly sized
  • 2 Tbs. lemon juice
  • 1/4 tsp. salt
  • 2 Tbs. small drained capers
  • 5 Tbs. olive oil
  • 2 Tbs. lemon juice
  • 1 clove garlic, minced
  • 6 oil packed anchovy fillets, finely chopped
  • 2 Tbs. finely diced onion
  • 4 Tbs. finely chopped parsley

Directions

In a large pot, cover the potatoes with ample water and bring to a boil. Cook until the potatoes are just tender when pierced with the tip of a small knife, 15-20 minutes. Drain. When cool enough to handle, cut into 1" (2.5-cm) pieces. Combine with 2 Tbs. lemon juice and the salt. Finely chop half the capers. Combine the olive oil, remaining 2 Tbs. lemon juice and garlic. Add the tuna, anchovies, chopped and whole capers, onion and parsley. Stir well, crumbling the tuna lightly. Add to the potatoes and toss well. Cover and refrigerate until serving.

Yield: 4-6 servings

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