1½ lbs of white potatoes (about 7 medium potatoes), peeled and chopped in large equal pieces
3 tsp salt
½ tsp ground white pepper
½ cup diced red onion (about a quarter of a medium onion)
3 large eggs
½ cup green olives (roughly 15)
3 cans of quality tuna in oil (21 oz or 594 g)
1 can chickpeas (19 fl oz or 540 ml), drained and washed
⅓ cup fresh parsley, chopped
½ cup extra virgin olive oil
½ cup red wine vinegar