Insalata Pantesca (Southern Italy Potato and Tuna Salad)

If you're a potato-lover like me, definitely give it a try. Its super easy which makes it nice for a weekday dinner! You can even use dried herbs.

• 2 lb yukon gold potatoes 
• 1 1/2 pints cherry tomatoes halved
• 12 kalamata olives halved 
• 1/2 red onion thinly sliced
• 3 tbsp capers
• 1 tbsp parsley
• 1 tbsp basil
• 2 tsp oregano 
• 12 oz canned tuna drained
• 1/2 cup extra virgin olive oil
• juice from 1 lemon

- Place potatoes in a large pan of water, fully cover the potatoes with water, bring to a boil, boil for about 20 minutes with lid closed
- Potatoes should be soft, but not so soft they loose their shape. Place potatoes to the side and let them cool naturally.
- Combine tomatoes, olives, red onion, and capers
- Once potatoes are cool, peel away the skin and chop into bite-size pieces
- Mix the potatoes with the other vegetables then add the spices
- Flake the tuna into the mixture with a fork
- Carefully mix all of the ingredients, slowing pouring in the olive oil
- Squeeze the lemon directly into the salad, toss once more to spread out lemon, then Enjoy!