Ensaladilla Rusa

1.Boil the potatoes: Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain immediately and let cool completely.

2.Hard-boil the eggs: Place the 4 eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand for 10 minutes. Immediately transfer the eggs to an ice bath to stop the cooking. Peel and finely dice 3 of the eggs, reserving the fourth for garnish.

3.Prepare the mayonnaise: In a medium bowl, whisk the egg yolks, vinegar, mustard, and a pinch of salt. Slowly drizzle in the olive oil, whisking constantly and vigorously until the mixture emulsifies into a thick, creamy mayonnaise. If it becomes too thick, add a teaspoon of water or lemon juice. Taste and adjust seasoning.

4.Assemble the salad base: In a large mixing bowl, combine the cooled potatoes, diced hard-boiled eggs, diced peppers, sliced olives, and drained peas.

5.Add the tuna and dressing: Gently fold in the flaked tuna. Add about 3/4 of the prepared mayonnaise to the salad mixture and gently mix until all ingredients are coated. Add more mayonnaise if needed to reach a creamy consistency, reserving a small amount (about 2 tablespoons) for the final topping.

6.Chill the salad: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

7.Garnish and serve: Transfer the chilled salad to a serving platter or shallow dish. Use the reserved mayonnaise to spread a thin, smooth layer over the top of the salad. Garnish with slices or grated pieces of the reserved hard-boiled egg and a sprinkle of fresh parsley or chives. Serve cold.