From craving to table
Instructions
- 1
Place diced potatoes and carrots in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, about 10-12 minutes.
- 2
In a separate saucepan, place the eggs and cover with cold water. Bring to a boil, then simmer for 9-10 minutes. Transfer eggs to an ice bath, peel, and chop.
- 3
Add the peas to the potatoes and carrots during the last 2 minutes of cooking. Drain and cool all vegetables under cold water.
- 4
In a large mixing bowl, combine the cooled potatoes, carrots, peas, chopped eggs, roasted red peppers, tuna, and green olives.
- 5
Fold in mayonnaise, then season with salt and black pepper to taste. Mix gently until well combined.
- 6
Chill in the refrigerator for at least 1 hour. Before serving, garnish with fresh parsley if desired.