Potato Salad With Tuna, Olives & Red Peppers - cooking recipe

Ingredients

1 lb new potato
2 large red bell peppers, seeded and diced
1 cup pitted green olives
1 (8 ounce) can tuna in water, drained
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon mild paprika
1/4 cup coarsely chopped flat leaf parsley
fresh ground black pepper, as needed
salt, as needed

Preparation

Cook potatoes in lightly salted water approximately 20-25 minutes until they are tender, but still firm enough to cut. Let potatoes cool then peel and dice.
Combine potatoes, red peppers, and olives in medium bowl. Lightly mix in tuna to mixture. Set aside.
Whisk remaining ingredients, except parsley, together until well mixed and thickened, and pour over potato mixture. Lightly toss mixture until evenly coated. Garnish with parsley.