How to make it

  • Cook the potatoes in lightly salted water until they are just done, tender but firm enough to slice, 20 to 25 minutes. Let cool slightly, then peel and dice.
  • Combine the warm diced potatoes, diced peppers, and olives in a salad bowl. Break the tuna up with your fingertips as you add it to the salad. Set aside.
  • Combine the oil, vinegar, cumin, paprika, black pepper, and salt in a small bowl, whisking until the dressing is combined and thickened. Pour this over the salad ingredients and toss gently until all the ingredients are evenly dressed. Serve on a chilled platter or plates garnished with parsley.

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