Mediterranean Potato Salad with Tuna and Green Beans
A vibrant Mediterranean-inspired potato salad combining tender fingerling potatoes, crisp green beans, and quality tuna with warm spices like smoked paprika and cumin. The olive oil and white wine vinegar dressing brings everything together beautifully. Perfect for summer gatherings, picnics, or as a light dinner served over fresh greens. The ice bath technique keeps the green beans bright green and crisp, while the warm spices add depth and complexity to this protein-packed salad.
Ingredients
- 12 oz fingerling potatoes or small red potatoessmall red potatoes1:1
Use any small waxy potato variety
- 10 oz French green beans, trimmedregular green beans1:1
Trim and cut into 2-inch pieces
- 6 oz small tomatoes, cut into wedges
- ⅓ cup pearl red onions or small shallots, quartered
- 5 oz quality tuna, canned
- 2 large garlic cloves, minced
- salt
- pepper
- 1 tsp smoked paprika
- ¾ tsp cumin
- ½ tsp crushed red pepper flakes
- ⅓ cup Early Harvest Greek extra virgin olive oil
- 3 tbsp white wine vinegar
- 6 oz spring greens or butter lettucearugula1:1
Adds peppery flavor
Instructions
- 1
Place potatoes in a large pot and cover well with water
- 2
Boil for 10 minutes or until you can stick a fork through potatoes
- 3
Remove potatoes with a slotted spoon and transfer to a plate, keeping the water
- 4
Prepare a large bowl with iced water and set aside
- 5
Add green beans to the same boiling water and cook for 4 minutes
- 6
Drain green beans and immediately place in ice bath to stop cooking
- 7
Remove green beans from ice bath when cooled and pat dry
- 8
Cut fingerling potatoes in halves lengthwise and place in a large mixing bowl
- 9
Add green beans, tomatoes, onions, crumbled tuna, and garlic to the bowl
- 10
Season with salt, pepper, paprika, cumin, and crushed red pepper
- 11
Combine olive oil and vinegar then add to the salad
- 12
Toss gently making sure all ingredients are well-coated
- 13
Taste and adjust seasoning as needed
- 14
Arrange spring greens on a platter and top with the salad
Tips
Use the ice bath technique for green beans to maintain their bright color and crisp texture.
Let the salad sit for 30 minutes before serving to allow flavors to meld together.
Choose quality canned tuna for the best flavor and texture in this Mediterranean-style salad.
Good to Know
Refrigerate for up to 3 days. Bring to room temperature before serving.
Can be made 1 day ahead. Add greens just before serving.
Serve at room temperature or slightly chilled over fresh greens.
Common Mistakes
Don't skip the ice bath for green beans or they'll lose their color and become mushy
Don't overdress the salad initially as flavors intensify over time
Substitutions
Use any small waxy potato variety
Trim and cut into 2-inch pieces
Any good quality EVOO works
FAQ
Can I use regular potatoes instead of fingerlings?
Yes, use any small waxy potato variety like red or Yukon. Cut larger potatoes into bite-sized pieces before boiling.
How long will this potato salad keep?
Store covered in the refrigerator for up to 3 days. The flavors actually improve after sitting overnight.
Can I make this without tuna for vegetarians?
Absolutely! Replace the tuna with chickpeas, hard-boiled eggs, or crumbled feta cheese for protein.