I like recipes that seem a little off-beat, that take a common ingredient in a new direction or bring a new taste to an old favorite. This week I decided it was time for a little potato salad remodel, an update on a summer classic.

I have found many potato salad recipes to be over-dressed and loaded with mayonnaise and oils that dominate the flavor. They often turn out kind of slimy and not so nice to eat. I’ve been picking up delicious new potatoes at the farmer’s market and the last thing I wanted to do was overpower the potato with a heavy dressing. I also wanted to try something new and make potato salad interesting again. Luckily I have Penelope Casas’s expertise on my bookshelf.

If you haven’t read one of Penelope Casas’s cookbooks you are in for a treat because she has got some of the best recipes out there. An expert on Spanish cuisine, her recipes are accessible and quite easy to follow. What I like most about them (and Spanish recipes in general) is how they use common ingredients in uncommon ways.

It doesn’t get more common than pantry staples like potatoes, canned tuna, red onion, and pickles. When combined, these ingredients make a really interesting potato salad. It’s light, bright, and a bit tangy. For the tuna, I like to splurge and use Ortiz brand tuna packed in oil; it’s quite a bit more expensive but packs a lot more flavor.

Potato Salad with Tuna (adapted from Tapas - Penelope Casas)

(serves 4-6)

• 1 pound new potatoes
• 1 tablespoon extra-virgin olive oil
• 4 teaspoons champagne vinegar
• 3 tablespoons mayonnaise
• 1 teaspoon sea salt
• ½ cup flaked light meat tuna
• ½ cup minced red onion
• ¼ cup minced cornichon pickle

Place the potatoes in a large pot and cover with water (by about 2 inches). Set over medium-high heat and bring to a gentle boil, then reduce the heat and cook for 15 minutes until the potatoes are tender. Remove the potatoes from the water and allow to cool.

Cut the potatoes in half and place in a large bowl. In a separate bowl, whisk together the extra-virgin olive oil, champagne vinegar, mayonnaise, and sea salt. Fold the dressing, tuna, red onion, and cornichon pickle into the potatoes. Taste and adjust seasonings.

Serve at room temperature or chilled.

More Potato Salads on the Web:

Simply Recipes Dad’s Potato Salad

Smitten Kitchen Roseanne Cash’s Potato Salad

The Wednesday Chef Potato Salad with Green Sauce