Culinary Institute of America Recipe
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Potato Salad with Tuna, Olives, and Red Peppers (Rin Ran)

This Mediterranean salad is best if the potatoes are warm when you dress and toss the salad. We recommend that you search out good quality oil-packed tuna for this recipe. Specialty shops and delicatessens are a good source. Water-packed tuna, especially albacore, is fine, but the salad won't be quite as luscious.

This recipe is from the cookbook, One Dish Meals with The Culinary Institute of America.

CIA's Potato Salad with Tuna, Olives, and Red Peppers (Rin Ran) recipe



Makes 4 Servings

  • 1 lb new potatoes
  • Salt as needed
  • 2 large red bell peppers, seeded and diced
  • 1 cup pitted green olives
  • One 8-oz can oil-packed tuna, drained
  • 6 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Freshly ground black pepper as needed
  • 1/4 cup coarsely chopped flat leaf parsley


  1. Cook the potatoes in lightly salted water until they are just done, tender but firm enough to slice, 20 to 25 minutes. Let cool slightly, then peel and dice.
  2. Combine the warm diced potatoes, diced peppers, and olives in a salad bowl. Break the tuna up with your fingertips as you add it to the salad. Set aside.
  3. Combine the oil, vinegar, cumin, paprika, black pepper, and salt in a small bowl, whisking until the dressing is combined and thickened. Pour this over the salad ingredients and toss gently until all the ingredients are evenly dressed. Serve on a chilled platter or plates garnished with parsley.

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