No votes yet
Prep time
25 minutes
4 servings

For the salad:

8 small red potatoes, uniform in size (about 1 pound)

1 6-ounce can white tuna in water, drained

12 steamed asparagus spears

8 radishes

½ cup pitted Kalamata olives

2 tablespoons minced red onion

For the dressing:

1 garlic clove, minced

1 tablespoon kosher salt

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

2 tablespoons olive oil

1 tablespoon Dijon mustard

Salt and pepper, to taste

  1. Leave skin on potatoes, quarter and place in large pot; pour over enough water to cover.
  2. Set over high heat and bring to a boil. Boil 10 minutes, or until potatoes are tender; drain.
  3. Arrange potatoes on platter with tuna, asparagus, radishes, olives and onion.
  4. In small bowl, scrape garlic and salt together to make a paste. Then whisk in lemon juice, mustard and olive oil; drizzle over salad.
  5. Season with salt and pepper.



Adapted recipe and photo from the US Potato Board

Review this Recipe