This is a recipe that I acquired from my mother. Its traditionally a potato salad that farm laborers would take out to the fields with them. Unlike most traditional potato salads, it is not mayonnaise based, which reduces the calories, but not that taste.
3 lbs. potatoes, cut into bite size pieces
1 bunch green onions, green parts sliced
2 cans tuna (I used Bonito or White Tuna)
6 boiled eggs
1 can green olives stuffed with anchovies, sliced (reserve canning liquid)
bundle of Parsley, minced
salt and pepper
olive oil about 1/4 - 1/2 cup
Place potatoes and eggs in a large pot and bring to a boil. Boil for about 20 minutes or until potatoes are tender, rinse with cold water then drain. While the potatoes are boiling, slice the green parts of the green onions, slice the olives and mince the parsley, set aside. In a large boil mix add the potatoes. Peel and diced 5 of the boiled eggs and add them to the potatoes, then add green onions, olives and parsley. Then add the tuna and 1/4 cup of the reserved olive juice. Salt and pepper to taste. Then carefully stir until all the ingredients are well mixed. Garnish with the remaining boiled egg, sliced. Refrigerate for about 3-4 hours to allow all the flavors to blend. Enjoy!
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