Spring Nicoise Potato Salad

Spring Nicoise Potato Salad

8 small red potatoes (uniform in size) – about 1 pound
6 ounces drained white tuna in water
12 steamed asparagus spears
8 radishes
1/2 cup pitted kalamata olives
2 tablespoons minced red onion
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
4 teaspoons olive oil
salt and pepper to taste

Quarter potatoes. Place in large pot; pour over enough water to cover. Set over high heat and bring to boil. Boil 10 minutes or until potatoes are tender. Drain. Arrange potatoes on platter with tuna, asparagus, radishes, olives and onion. In small bowl, whisk vinegar, parsley and olive oil; drizzle over salad. Season with salt and pepper.