Ingredients
Potatoes: 4 large
Carrots: 2 medium
Green peas: 1 cup
Tuna (canned): 2 cans (200g each)
Hard-boiled eggs: 3
Green olives (pitted): 1/2 cup
Mayonnaise: 1 cup
Dijon mustard: 1 tbsp
Lemon juice: 1 tbsp
Salt: to taste
Black pepper: to taste
Directions
1. Peel and dice the potatoes and carrots into small, uniform cubes.
2. In a large pot, bring water to a boil. Add the diced potatoes and carrots, and cook until tender but not mushy, about 10-12 minutes.
3. In a separate small pot, bring water to a boil and cook the green peas for about 3-4 minutes until tender. Drain and set aside.
4. Drain the canned tuna and flake it into small pieces using a fork.
5. Peel the hard-boiled eggs and chop them into small pieces.
6. Slice the pitted green olives into thin rounds.
7. In a large mixing bowl, combine the cooked potatoes, carrots, and green peas. Stir gently to mix.
8. Add the flaked tuna, chopped hard-boiled eggs, and sliced green olives to the vegetable mixture. Stir gently to combine.
9. In a small bowl, mix the mayonnaise, Dijon mustard, and lemon juice until smooth.
10. Add the mayonnaise dressing to the salad mixture, and gently fold until everything is evenly coated.
11. Season with salt and black pepper to taste.
12. Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld.