Chunky Tuna Salad - With White Beans and Potatoes

1. 1

   Place the potatoes in a medium pot, cover with water and bring to a boil.

2. 2

   Salt the water and cook until tender - about 10 minutes.

3. 3

   Drain and set aside in a large bowl.

4. 4

   While the potatoes are boiling, saute the onion in a small amount of olive oil until translucent.

5. 5

   Add the garlic and cook until heated through but not brown.

6. 6

   Remove the onion and garlic from the skillet (I add them directly to the measuring cup that holds the 1/3 cup olive oil)- don't wipe the pan.

7. 7

   Add a tiny bit more olive oil if necessary and saute the celery for five minutes.

8. 8

   Using a hand blender, make the dressing by liquifying the sauteed onion and garlic, olive oil, lemon juice, anchovies and vinegar.

9. 9

   Pour the dressing over the potatoes, toss gently to coat.

10. 10

    Add the white beans, tuna, sauteed celery, and parsley.

11. 11

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.