Wash the potatoes thoroughly under cold running water to remove any dirt.

Boil the potatoes in salted water for 30-40 minutes, or until a knife pierces through them easily.

Allow the potatoes to cool, peel off the skin, and cut them into chunks. Adjust the size based on your preference.

Boil the eggs until firm, approximately 10-12 minutes. Once cooked, cool them in ice water and peel off the shells.

Slice the eggs into quarters.

In a large bowl, add the diced potatoes, drained tuna, and black olives.

Gently mix in the quartered hard-boiled eggs.

Finely chop fresh parsley and place it in a small bowl.

Add a generous amount of extra virgin olive oil, black pepper, and salt to taste. Stir well to combine.

Pour the dressing over the potato mixture and toss gently to coat all ingredients evenly.

Let the salad rest for about 30 minutes to allow the flavors to meld.

Serve at room temperature and enjoy!