Don’t peel the potatoes but add them to a large pan and add water until they are fully submerged. Season with a pinch of salt.

Place the pan over medium-high heat and bring the potatoes to a rolling boil. Then turn the heat lower and cook them until tender and cooked through on the inside. Check with a fork. Then drain the potatoes and immediately peel them while still hot.

Then chop the peeled potatoes up into bite-size pieces and add them to a large mixing bowl. Add a couple of tablespoons of the olive oil. Don’t be shy, it is important for this salad that the potatoes are generously coated in oil.

Stir the potatoes well for a minute. Then add the freshly chopped parsley and the chopped yellow onion to the bowl as well.

Stir again and add half of the white wine vinegar. Season with a pinch of pepper and salt.

Stir again and check the seasoning. Add extra olive oil, vinegar, pepper or salt to taste if necessary. Scoop the lukewarm potatoes onto a large plates. Then crumble the drained tuna and sprinkle it on top of the potatoes salad. Peel and slice the eggs. Place them on top of the salad as well. Sprinkle with extra olive oil, pepper and salt. Serve lukewarm.