Spring Nicoise Potato Salad

Makes 4 servings

8 small red potatoes, uniform in size (about 1 lb/ 450 g)
12 asparagus spears, steamed or otherwise cooked, drained
6-oz (165-mL) can white tuna in water, drained
8 radishes, trimmed
1/2 cup (125 mL) pitted kalamata olives
2 tbsp (30 mL) minced red onion
3 tbsp (45 mL) red wine vinegar
2 tbsp (30 mL) chopped fresh parsley
4 tsp (20 mL) olive oil
Salt and freshly ground pepper, to taste

Leave skin on potatoes, quarter and place in large pot; pour over enough water to cover. Set over high heat and bring to a boil. Boil for 10 minutes or until potatoes are tender; drain. Arrange potatoes on platter with asparagus; let cool to room temperature, about 10 minutes.

Meanwhile, next to potatoes and asparagus arrange tuna, radishes, olives and onion. In small bowl, whisk vinegar, parsley, and oil; drizzle over salad. Season with salt and pepper; serve at room temperature.

The Associated Press