Recipes
Green Bean Potato Salad with Egg and Tuna
Serves: 4
Prep Time: 20 Minutes
Cook Time: 15-20 Minutes

Inspired by the simple, wholesome flavors of the Mediterranean, Andrea Nicolella shares another family favorite in the Founder's Daughter's Recipes series. This hearty Potato & Green Bean Salad combines tender gold potatoes, crisp green beans, premium Ortiz White Tuna, briny Kalamata olives, and capers, all tossed in a bright homemade lemon-herb vinaigrette with Dijon mustard, honey, garlic, oregano, and dill. It's a refreshing yet satisfying dish that's perfect for summer gatherings, light lunches, or served alongside your favorite grilled entrées. Best of all, the flavors continue to develop as it rests, making it an ideal make-ahead recipe for entertaining.
Ingredients
Salad Ingredients
- 7 ea Gold Potatoes
- 1 lb Green Beans
- 4 ea Large Eggs (hard boiled)
- 12 oz. Jars of Ortiz White Tuna in Oil
- 1 cup Kalamata Olives, pitted
- 2 oz Capers, drained
- 1 tsp Salt – coarse (to taste)
Dressing Ingredients
- 2 ea Shallots, minced
- 2 oz Lemon Juice (fresh squezzed)
- 3 ea Fresh Garlic cloves, minced
- 4 Fl oz Red Wine Vinegar
- 1 Tbsp Fresh Oregano
- 2 Tbsp Dill Fresh
- 1 cup Extra Virgin Olive Oil
- 2 Tbsp Honey
- 1 Tbsp Dijon Mustard
Instructions
- Boil your seven (7) potatoes and cut into medium dice.
- Steam or boil the trimmed green beans until tender, then shock in ice water.
- In a large bowl, combine potatoes, green beans, olives, capers and tuna. Season to taste.
- Whisk together the dressing ingredients: shallots, lemon juice, garlic, red wine vinegar, fresh oregano, fresh dill, extra-virgin olive oil, honey, dijon mustard
- Combine the dressing with the potato salad and let sit for 1 hour before serving.
Notes
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