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Peel the potatoes, cut into cubes and cook for about 20 minutes until tender. Drain in a colander and let cool.
Boil the egg hard for about 8 minutes. Quench under cold water and let cool.
Meanwhile, peel and chop the onion and finely chop the parsley.
Drain the tuna. Peel the egg and cut into wedges.
Put the potatoes in a bowl and add the onion, parsley and some salt.
Then add the vinegar and olive oil and mix well.
Spoon the potato salad onto a plate, divide the egg, tuna and olives on top.
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