This salad is a great dish for summer lunches or as a side to your barbecue. It is best served at room temperature or chilled.
For 4-6 People (depending on whether or not the salad is a main dish or side dish)
1/2 Cup Chopped Onion
6 Medium Yukon Gold Potatoes
1 Cup Greek Olives in brine
1 Can of Tuna in oil
1 Cup Cherry Tomatoes
5 Basil Leaves ripped into 1 inch pieces
Salt to taste
1 TBLS Olive Oil
1 TBLS Brine from olives
Peel and chop the potatoes into 2 inch pieces. Place in a saucepan, cover with water and cook until potatoes can be pierced easily with a fork. Strain and add to a large bowl.
Add remaining ingredients. Tomatoes and Olives can either be left whole or chopped into halves. Mix well. Refrigerate for about half an hour. Serve with Italian or French bread.