Spring Nicoise Potato Salad

• 8       small red potatoes, uniform in size (about 1 pound)
• 1       6-ounce can white tuna in water, drained
• 12     steamed asparagus spears
• 8       radishes
• 1/2      cup pitted kalamata olives
• 2       tablespoons minced red onion
• 3       tablespoons red wine vinegar
• 2       tablespoons chopped fresh parsley
• 4       teaspoons olive oil
•          Salt and pepper

Leave skin on potatoes, quarter and place in large pot; pour over enough water to cover. Set over high heat and bring to a boil. Boil 10 minutes, or until potatoes are tender; drain. Arrange potatoes on platter with tuna, asparagus, radishes, olives and onion. In small bowl, whisk vinegar, parsley, and oil; drizzle over salad. Season with salt and pepper.