Potato salad with avocado and tuna

Ingredients for 3 servings:

• 500 g potatoes
• 1 onion(s)
• 2 tbsp oil
• 4 tbsp balsamic vinegar, lighter
• 1 pinch(s) of sugar
• 60 g olives
• 1 avocado(s)
• some lemon juice
• 1 can tuna in its own juice
• 150 g cocktail tomatoes
• some parsley
• 2 tsp capers
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Boil the potatoes in a pot of lightly salted water for about 30 minutes. Drain, peel while still hot, and then let cool. Slice the potatoes, peel and finely dice the onion, and place both in a salad bowl. Mix together a dressing from oil, vinegar, salt, pepper, and a pinch of sugar, pour over the potatoes, and mix gently. Slice the olives. Halve the avocado, remove the pit, and scoop out the flesh from the skin with a tablespoon. Dice the flesh and drizzle with a little lemon juice. Drain the tuna and roughly shred it. Wash the tomatoes and halve or quarter them, depending on their size. Finely chop the parsley. Add the olive rings, avocado cubes, tuna, tomatoes, parsley, and capers to the potatoes and carefully fold in. Season to taste and adjust the seasoning if necessary.