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Potato, Tuna, Olive & Caper Salad


Try this scrumptious summer salad, drizzled with a baby caper dressing.

Prep time:10 mins

Cook time:15 mins

Serves: 4


  • 6 baby potatoes, boiled or steamed until tender
  • 185g can John West Tuna Slices Olive Oil Blend, drained and oil reserved
  • 1 stick celery, sliced diagonally
  • 1 cup flat leaf parsley leaves
  • ¼ cup pitted Kalamata olives, quartered
  • Shaved parmesan cheese for garnish
  • Dressing:
  • 2 tablespoons reserved oil from can
  • 1 tablespoon white balsamic vinegar or white vinegar
  • 2 tablespoons baby capers
  • Freshly ground black pepper


Step 1

Cut cooled potatoes into thick slices and place into a large bowl.

Step 2

Add drained John West Tuna Slices, celery, parsley leaves and olives and dressing; gently toss all ingredients together. Arrange on serving plates and garnish with shaved parmesan cheese.

Tasty Tip!

Quartered hard boiled eggs can be added for a more French style salad.

Potato Tuna Olive  Caper Salad
Average user rating:
  • 4

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