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!