Anthony's Fingerling Potato Salad

This evening's dinner was whipped up by Anthony and was just what I felt like today. Simple and light yet full and very tasty, served with a whole wheat bread roll. Yum!

Delicious...

This is what he used:

24  oz fingerling potatoes

  4  eggs

  4  tomatoes

  2  green bell peppers

1/2 red onion, generously sliced

3/4 cup green, pitted olives

  2 cans of albacore tuna

  1 sprig of parsley, finely chopped

Vinaigrette:

4 tbs virgin olive oil

1 tbs balsamic vinegar

a pinch of coarse salt

-Bring unpeeled potatoes to the boil in lightly salted water to cover and let simmer for app. 30 min until tender. Drain and peel when cooled enough to handle.

-Place eggs in small saucepan and cover with water. Bring to the boil and let simmer for 4 minutes. Rinse under cold water and peel.

- Slice and seed tomatoes, chop the bell peppers and onions and mix in a bowl with olives and parsley.

- Cut potatoes into smaller bites and add them to the mix along with the drained tuna.

- Mix the vinaigrette and pour over salad. Mix well.

- Arrange the salad on a plate and place the eggs in quarts on top. 

This served our family of four...