Place the potatoes in a medium saucepan with cold water to cover and add salt.
Cover and bring to a simmer over low heat.
Cook for about 15 minutes or until tender when pierced with a knife.
Drain and let cool slightly.
Peel and cut into ½-inch pieces.
In a large bowl, combine the tuna, vinegar, chopped onion, parsley, and capers.
Fold in the cooked potatoes, chopped egg, and salt.
Let sit for at least 30 minutes.
Fold in mayonnaise to desired consistency.
Traditionally, shape the salad into a dome on a flat plate and decorate with strips of pimiento.
Alternatively, serve casually plated and garnished with pimiento strips.
Serve at room temperature.
Notes & Wine Advice
Wine Advice:
This Spanish tuna, egg, and potato salad pairs excellently with a crisp, dry Spanish white wine like Verdejo or a light-bodied red wine such as Tempranillo.