Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 2 pounds waxy potatoes, washed but unpeeled
- 2 hard-boiled eggs, peeled
- 1 sweet onion, chopped
- 2 Tablespoons chopped parsley
- 1/2 cup olive oil
- 3 Tablespoons vinegar
- Salt to taste
- 2 cans tuna, drained
- 1 cup small pitted black olives, drained and cut in half
Preparation:
Place potatoes in a large saucepan of salted water and bring to boil. Simmer until fork tender, but not falling apart. Drain potatoes and let cool until you can handle them. Scrape off the skins with a butter knife. Let potatoes cool to room temperature, then refrigerate for 1 hour.Slice potatoes and hard-boiled eggs into a large bowl. Top with chopped sweet onions and parsley. Set aside.
In a separate bowl, whisk together olive oil, vinegar, and salt. Pour over vegetables. Top with tuna and black olives. Toss gently to mix well, breaking up the potatoes as little as possible.
Chill potato salad before serving.
Yield: 8 to 10 servings
