Salami Potato Salad with Tuna Dressing
Elevate your next meal with this bold and flavor-packed Salami Potato Salad with Tuna Dressing—a unique twist on classic potato salad that's perfect for potlucks, picnics, or weeknight dinners. This recipe brings together tender, skin-on baby potatoes, savory bites of salami, and crisp red onion, all tossed in a luxuriously creamy tuna dressing made with mayonnaise, Dijon mustard, lemon juice, and briny capers. The addition of fresh parsley and a drizzle of olive oil adds brightness and balance to every bite. Ready in just 35 minutes, this potato salad is a satisfying combination of hearty textures and tangy, umami-rich flavors. Serve it chilled or at room temperature, garnished with extra capers or parsley for an impressive and irresistible side dish that will leave everyone asking for the recipe!
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Recipe Information
Ingredients
- 500 g baby potatoes
- 150 g salami
- 1 small red onion
- 2 tbsp parsley
- 2 tbsp olive oil
- 1 small can tuna (in oil, drained)
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp capers
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces, leaving the skins on for added texture and flavor.
Place the potatoes in a pot of salted water and bring to a boil over medium-high heat. Cook for about 12-15 minutes or until the potatoes are fork-tender. Drain and let them cool slightly.
While the potatoes are cooking, dice the salami into small, bite-sized pieces and finely chop the red onion. Set aside along with the chopped parsley.
To make the tuna dressing, combine the drained tuna, mayonnaise, lemon juice, Dijon mustard, and capers in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste.
Once the potatoes have cooled slightly, transfer them to a large mixing bowl. Add the diced salami, chopped red onion, and parsley. Drizzle with olive oil and gently toss to combine.
Pour the tuna dressing over the potato mixture and toss gently until everything is evenly coated.
Taste and adjust the seasoning if necessary. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve the salad chilled or at room temperature. Garnish with additional parsley or capers if desired.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.9 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
