• Wash and peel the potatoes, then slice them into even pieces (or half-moons) for consistent cooking.
• In a medium pot, bring water to a boil and cook the eggs.
• Season the potatoes with a little salt, then steam them. Cover the pot to speed up the cooking process.

Prepare the Vinaigrette:

• In a bowl, combine freshly squeezed lemon juice with salt, stirring until the salt dissolves (salt doesn’t dissolve well in oil!).
• Add oil and mayonnaise to the bowl, and whisk everything together. Taste and adjust the seasoning if needed.

Assembling the Salad:

• Once the potatoes are cooked, remove them from the steam basket and let them cool slightly.
• Peel the eggs and slice them.
• Peel and slice the red onion (into rings or strips, depending on your preference).
• In a large salad bowl, combine the potatoes and vinaigrette, mixing well.
• Add the eggs, onion, tuna, and olives (if using), or let everyone top their salad with their favorite ingredients.