Instructions:
Cook the Potatoes:
Boil the potatoes in salted water until tender but firm (15–20 minutes). Drain and let cool.
Prepare the Eggs:
Boil eggs for 10 minutes, then cool, peel, and slice or halve them.
Make the Vinaigrette:
Whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper until emulsified.
Assemble the Salad:
In a large bowl, gently mix the cooled potatoes, tuna, and olives.
Drizzle with the vinaigrette and toss lightly to coat.
Garnish & Serve:
Top with boiled eggs and sprinkle with parsley.
Serve at room temperature or slightly chilled.
Notes:
Prep Time: 15 min
Cook Time: 20 min
Servings: 4
Calories per serving: ~300 kcal
Variation Tip: Add diced cucumbers or capers for extra crunch and flavor!
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