Tuna And Potato Salad With Olives And Red Peppers

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Washington Post


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1 pound evenly sized new potatoes

4 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

3/4 to 1 teaspoon ground cumin

1 teaspoon sweet paprika

Freshly ground black pepper


2 large red bell peppers, stemmed, seeded and cut into 1/4-inch dice

1 cup pitted green olives, halved if large

2 cans (12 ounces) oil-packed tuna, drained

1/4 cup coarsely chopped flat-leaf parsley

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