Tuna & Potato Salad

This salad borrows the spirit of a classic niçoise but takes a sharp left turn into Italian territory with the addition of basil pesto and mashed anchovy fillets stirred right into the mayonnaise.

Diced new potatoes (skin on, as they should be), blanched green beans, and flaked canned tuna all get tossed in that savory, herby dressing.

The anchovies melt into the background, adding a salty depth you can’t quite place but would definitely miss if it weren’t there.

A scatter of fresh parsley on top and you’ve got a lunch or light supper with real backbone.

Chef Tips

• Blanch the green beans properly. Two minutes in boiling water, then straight into ice water. This keeps them snappy and bright green instead of drab and limp.
• Cook the potatoes just until tender. Overcooked new potatoes crumble when you toss them. You want them to hold their shape in the salad.
• Mash the anchovies into a paste first. They should dissolve into the mayo so you get an even, umami-rich dressing without biting into a whole fillet.
• Anchovies are optional but encouraged. If you’re on the fence, try it with them. They don’t taste fishy once mashed into the pesto mayo; they just make everything taste more savory.