Potato salad with tuna and olives

Simple, fast to prepare and very tasty classic potato salad. Always a good idea to serve even as a light meal

Recipe of Makis Georgiadis,

from "BHMAgourmet" magazine of  "TO BHMA" newspaper (2011)

Ingredients (for 4 people):

For the salad:
1Kg of small potatoes, skin on
1 red onion, thinly sliced
15 Kalamata olives, pitted and cut in half
2 tbsp of capers, well rinsed
3 tbsp of fresh coriander, finely chopped (of flat-leaf parsley)
360 gr. of tinned tuna (preserved in oil), separated into flakes
1 tbsp of coarse salt
black pepper

For the dressing:
6 tbsp of olive oil
2 tbsp of medium mustard
2 tbsp of Greek yoghurt
2 tbsp of apple vinegar
1 tbsp of white dry wine

Method:
Wash the potatoes thoroughly and boil in a large pot filled with plenty of salted water for about 15-20 minutes on medium heat. Drain in a colander and leave aside to cool down for a few minutes.

Cut them in half and transfer into a large salad bowl. Add the onion, the olives, the capers, the tuna, the coriander and season with salt and pepper. Mix gently with two spoons.

Put the dressing ingredients into a jar (or a blender), seal carefully and shake thoroughly until the ingredients are well blended.

Pour over the salad, gently mix and leave the salad aside covered with cling film for 30 minutes so to give the chance for the flavours to come together.