Italian Tuna, Asparagus and Potato Salad ___

Italian Tuna, Asparagus and Potato Salad

Ingredients

For the Salad:

  • 1.5 pounds mini gold potatoes, halved
  • 1 bunch asparagus, ends trimmed, cut into thirds
  • 1 pint cherry Tomatoes, halved
  • 2 cans Italian tuna, packed in olive oil
  • 1 cup pitted Kalamata or Gaeta Olives
  • 0.25 cup extra virgin olive oil
  • 2 lemons, juice only
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Directions

Drop the potatoes into a pot of lightly salted boiling water and cook until fork tender, about 18-20 minutes. Drain and remove to a large mixing bowl.

Add the asparagus to a pot and cover them with water. Boil for 10 minutes and drain. Add the asparagus to the bowl with the potatoes.

Add the remaining ingredients to the bowl and toss to combine. Serve chilled or at room temperature.