Mediterranean Tuna, Potato, Olive, and Feta Salad with Garlic Dressing

1. 1

   Separate garlic cloves, leaving skins intact.

2. 2

   In a large kettle cover potatoes with salted water by 2 inches and add garlic.

3. 3

   Simmer potatoes and garlic until potatoes are just tender, about 20 minutes.

4. 4

   Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices.

5. 5

   Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste.

6. 6

   Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.

7. 7

   Cut beans into 1-inch pieces.

8. 8

   Have ready a bowl of ice and cold water.

9. 9

   In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans.

10. 10

    In a colander drain beans and plunge into ice water to stop cooking.

11. 11

    Pat beans dry.

12. 12

    Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise.

13. 13

    Seed cucumber and diagonally cut into 1/4-inch-thick slices.

14. 14

    Pit and chop olives.

15. 15

    Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.

16. 16

    Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.

17. 17

    Just before serving, toss salad with dressing and crumble feta on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.