Start by washing your potatoes thoroughly. Peel them if preferred, but the skin can add an extra layer of texture and nutrients. Next, cut them into even cubes, about an inch in size. Place them in a pot with cold, salted water. This method ensures even cooking.

Put the pot on medium heat and bring the water to a gentle boil. Cook the potatoes for about 15-20 minutes or until they feel tender but not mushy when pierced with a fork. You don’t want mashed potatoes here! Once done, drain them and let them cool in a bowl.

In a separate pot, bring water to a boil. Add the carrots and boil for about 5 minutes. After that, toss in the green peas. Cook everything together until the carrots are tender-crisp, approximately 3 more minutes. Drain and cool.

Once your potatoes and vegetables are cool, transfer them to a large mixing bowl. Flake the tuna into the bowl, ensuring no big chunks remain. Add finely chopped red onion, parsley, and the rest of the ingredients: mayonnaise, olive oil, apple cider vinegar, mustard, and black pepper.

Use a spatula to mix everything gently. Be careful! You don’t want to mash the potatoes. The goal is to combine the flavors without losing the integrity of the ingredients.

Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This rest period allows the flavors to meld beautifully.

When you’re ready to serve, give the salad one last gentle toss. Taste and adjust seasoning if necessary. Garnish with some extra parsley for that visual appeal.