Mediterranean Potato Salad with Olives, Tuna and Bell Pepper

Ingredients

• 1.2 kg waxy potatoes
• 50 g pitted black olives
• 50 g pitted green olives
• 1 onion
• 1 red bell pepper
• 150 ml vegetable stock (from a jar)
• 2 tsp mustard
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• 2 Garlic cloves
• 1 tbsp capers
• 1 can tuna (in natural juice)
• Salt
• Pepper
• flatbread (for serving)

Instructions

1. 1.

   Wash the potatoes and cook in salted water for about 25-30 minutes, then drain and let steam dry. Halve the olives, peel and halve the onion, cutting into strips. Cut the bell pepper in half, remove seeds, wash and cut into bite‑sized pieces. Peel the potatoes and slice them, mix with the vegetables, heat the vegetable stock and pour over.

2. 2.

   For the dressing combine mustard, vinegar and oil. Peel and press the garlic. Chop the capers finely and add. Season with salt and pepper. Pour the dressing over the salad, gently fold in, and let sit for 30 minutes. Drain the tuna, flake it with a fork and mix into the salad. Serve with flatbread, garnishing with olive sprigs if desired.