Italian Potato Salad

Place the diced potatoes in a large pot and cover them with water. Set the heat to medium-high and bring to a boil. Season the water generously with salt and cook the potatoes for 10-12 minutes or until you can easily pierce them with a fork. Drain well and transfer the potatoes to a bowl to allow to cool.
1 ½ pound red potatoes
In a mixing bowl, whisk together the olive oil, lemon juice, dried basil, dried oregano, salt and ground black pepper.
¼ cup extra virgin olive oil
Juice of ½ lemon
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Place the cooked potatoes into a large mixing bowl then add the tuna, chopped eggs, red onion, sun-dried tomatoes, roasted peppers and olives. Stir in the dressing and fresh parsley and toss well to combine.
5 oz tuna in olive oil
4 eggs
1 small red onion
½ cup sundried tomatoes
½ cup roasted peppers in oil
¼ cup olives
¼ cup fresh parsley
Adjust the seasoning to taste and allow the salad to rest for 30 minutes (or more) before serving.
Salt and freshly ground black pepper to taste