Tunisian Tuna & Potato Salad (Dairy & Egg Free)

Instructions

1. 1Place the about 680 g potatoes in a large heavy-bottomed pot and cover them with cold water by at least about 2.5 cm (2.5 cm). Bring the water to a rolling boil over high heat (approximately 100°C) and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Carefully drain the potatoes and let them cool slightly for 10-15 minutes.
2. 2While the potatoes cool, drain the 2 cans of canned tuna in olive oil. Finely dice the 0.5 medium red onion and roughly chop the 0.5 cup black olives and the 0.25 cup fresh parsley. Once cooled, cut the about 680 g potatoes into about 2.5 cm (2.5 cm) bite-sized pieces and transfer them to a large mixing bowl along with the drained tuna, diced red onion, chopped black olives, chopped parsley, and 2 tbsp capers.
3. 3In a separate small bowl, whisk together the 3 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp aquafaba, 0.5 tsp salt, and 0.25 tsp black pepper until well combined.
4. 4Pour the prepared dressing from the small bowl over the ingredients in the large mixing bowl. Gently toss the salad with a spoon or spatula until all components are evenly coated with the dressing.
5. 5For best flavor, cover the large mixing bowl and refrigerate the Tunisian Tuna & Potato Salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Substitutions

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