- 3 russet potatoes
- 1 small yellow onion, peeled and coarsely chopped
- 6 tablespoons extra-virgin olive oil
- 5 tablespoons red wine vinegar
- One 6-ounce can olive oil packed tuna, drained
- 3 sprigs fresh parsley, coarsely chopped
Put the potatoes in a large pot, cover with cold water and bring to a boil over high heat. Reduce the heat to medium and cook until the skins just break and the potatoes are very tender when pierced with a skewer, 40 to 50 minutes. Drain. Peel the potatoes as soon as they are cool enough to handle.
Cut the potatoes, while still slightly warm, into coarse chunks directly into a large bowl. Add the onions, then drizzle the oil and vinegar over the potatoes and season to taste with salt. (Potatoes will absorb dressing more readily when warm.) Mix lightly, taking care not to break up the potatoes too much, then arrange chunks of tuna on top and sprinkle with parsley. Serve the salad at room temperature.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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