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Ingredients
2 cans (4.5oz/128g) tuna fish packed in oil
1 pound (500g) baby potatoes or red potatoes
1 small red onion, finely chopped
4 scallions thinly sliced
6 oz (170g) grape tomatoes, halved
1 tablespoon capers
kalamata olives, halved
a handful of finely chopped parsley
salt to taste
freshly cracked black pepper to taste
For the Dressing:

1/3 cup olive oil
1/4 cup white vinegar
2 tablespoons Dijon mustard
1 garlic clove, grated
juice of 1/2 a lemon
Instructions
Place the poatatoes in a pot and cover them with cold water. Add a teaspoon or 2 of salt and bring to a boil. Cook until fork tender.
Drain the potatoes and cut them in cubes if they're large and in half if they're the baby potatoes.
Combine the dressing ingredients in a bowl and whisk together.
Add all of the salad ingredients in a large bowl and pour the dressing on top. Toss together. Taste and adjust seasoning if needed.
Refrigerate for at least an hour so that the flavors come together. Serve! Kali Orexi!
Notes
Toss the potatoes in the dressing while they are still warm otherwise they will be bland.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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