Tuna and Potato Salad

Ingredients:

– 1 1/2 pounds (about 700g) baby potatoes, washed
– 2 cans (5 oz each) tuna in oil or water, drained
– 1/2 cup cherry tomatoes, halved
– 1/2 cucumber, diced
– 1/4 red onion, finely chopped
– 2 tablespoons capers, drained (optional)
– Fresh basil leaves or parsley, roughly chopped
– Salt and pepper to taste

**For the Dressing:**
– 3 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 tablespoon red wine vinegar
– 1 teaspoon Dijon mustard
– 1 clove garlic, minced
– Salt and pepper to taste

Instructions:

1. **Cook the Potatoes:**
– Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
– Reduce the heat and simmer for about 15 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.
– Once cooled, cut the potatoes into halves or quarters, depending on their size.

2. **Prepare the Dressing:**
– In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

3. **Assemble the Salad:**
– In a large bowl, combine the cooked potatoes, drained tuna, cherry tomatoes, cucumber, red onion, and capers.
– Drizzle the dressing over the salad ingredients and gently toss to coat everything evenly.

4. **Garnish and Serve:**
– Add fresh basil leaves or parsley on top for garnish.
– Serve the salad immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Enjoy this refreshing and satisfying tuna and potato salad as a main course or a side dish!