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A Summery Potato Salad

The combination of such diverse ingredients as apple, tuna and capers will delight your palate

Summer Potato Salad - Recipe by Denisse Oller

— Marisa Zanganeh

En español

Serves 4


  • 2 pounds red potatoes, washed, cut into small cubes (leave skin on)
  • 3 garlic cloves
  • 1 teaspoon black peppercorn
  • 1 sprig fresh cilantro
  • 1 sprig fresh rosemary
  • 6 ounces green beans, finely sliced
  • Salt to taste
  • 2 large hard-boiled eggs, cut into small cubes
  • 2 tablespoons small capers, drained
  • 10 ounces white solid tuna, packed in water
  • 4 scallions, green stalks only, cut into small slices
  • ½ green apple, cut into small cubes (leave skin on)
  • 3 tablespoons piquillo peppers, cut into small cubes
  • ¼ cup water used to boil potatoes
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cilantro leaves, finely chopped
  • ¼ cup extra virgin olive
  • ¼ teaspoon black pepper, freshly ground


  1. Boil potatoes in a large pan.

  2. Add salt, pepper, garlic, cilantro and rosemary. Cook at medium heat for 12 minutes or until potatoes are al dente.

  3. Strain potatoes and retain ¼ cup of the liquid used for boiling potatoes, strained.

  4. In a medium pan, add green beans and 1 cup salted water. Boil for 3 minutes and strain.

  5. In a large bowl, add potatoes, green beans, eggs, scallions, piquillos, capers, apple and tuna. Gently mix all the ingredients.

  6. Prepare vinaigrette with ¼ cup of water used for boiling the potatoes, vinegar, mustard and cilantro. Add oil slowly and mix. Pour over salad and mix gently. Add salt and pepper to taste.

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