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Ingredients
1 1/2 pounds waxy potatoes (Yukon, butter, or white are good), peeled and cut into 1 1/2 inch cubes
1 tablespoon white vinegar
1 tablespoon salt
4 cups water
6 eggs, boiled, peeled and chopped into 1/2 inch pieces
1/2 cup green olives, roughly chopped
2 1/2 cups cooked drained chickpeas
1/3 cup chopped parsley
1/2 cup red onion, diced
1/2 cup good olive oil
1/2 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon white pepper
Directions
- Add 1 tablespoon of salt and 1 tablespoon of vinegar to 4 cups of water. Add potatoes and cook until tender but not falling apart. Immediately rinse with cold water until cool.
- Combine potatoes with eggs, parsley, onions, olives, garbanzo beans, and tuna.
- Mix the olive oil, 1 teaspoon salt, and white pepper, then pour over the potato mixture.
- Mix until well-distributed. Refrigerate until chilled through and ready to serve.