POTATO SALAD WITH TUNA AND OLIVES

MATERIALS

10 medium potatoes

160 gr. White tuna in extra virgin olive oil, Alelma

3 tbsp leaves of broadleaf parsley, chopped

¼ cup red onion, chopped

½ cup green olives, pitted and coarsely chopped

½ cup Extra Virgin Olive Oil

1 tbsp red vinegar

¼ tsp salt

1	Put the potatoes with the skin in a pot and cover them with salted water.
2	Once boiling, reduce the heat to medium and continue to simmer for about 20 minutes, until the potatoes are easily pierced with a sharp knife.
3	Drain them, let them cool and then peel them. Cut the potatoes into pieces and place them in a large bowl.
4	Add the parsley, onion, olives, olive oil, vinegar and salt and pepper and mix gently to combine the ingredients.
5	Add the tuna together with the olive oil from its can and gently shake the bowl to combine the ingredients.
6	Refrigerate for 1 hour and then serve.