Tuna, Potato, and Egg Salad

1.Start by boiling the potatoes in salted water until tender. Drain and let them cool before peeling and cutting into cubes.

2.While the potatoes cool, place the eggs in a saucepan with water and bring to a boil. Cook for about 10 minutes after the water starts boiling. Then, remove the eggs, place them in cold water to stop the cooking process, and peel.

3.In a large bowl, mix the drained tuna, cubed potatoes, cooked kale, chopped red onion, and olives.

4.Add the hard-boiled eggs, sliced, to the mixture.

5.Season with lemon juice, chopped parsley, salt, and black pepper to taste. Mix gently so as not to break up the ingredients.

6.Serve the salad cold or at room temperature, as a side dish or main course.