Ensaladilla Rusa with Tuna and Olives: Creamy Spanish Potato Salad

Place the potatoes (unpeeled), carrots, green beans, and eggs in a large pot. Cover with cold water and bring to a boil.

Once boiling, reduce the heat to medium and cook until the potatoes are tender and the eggs are hard-boiled (about 20-25 minutes for the potatoes and 12 minutes for the eggs).

Remove the eggs from the pot and place them in a bowl of ice water to cool. Peel and dice the eggs.

Drain the potatoes, carrots, and green beans. Let them cool slightly, then peel the potatoes and dice them into bite-sized pieces. Place the diced potatoes, carrots, and green beans in a large bowl.

Add the diced eggs, drained tuna, and sliced olives to the bowl.

In a small bowl, whisk together the mayonnaise, lemon juice, salt, pepper, and sweet pickle relish (if using).

Pour the mayonnaise mixture over the potato mixture and gently fold to combine, being careful not to mash the potatoes. Add more mayonnaise if needed to achieve desired creaminess.

Taste and adjust seasonings as needed. Stir in diced pimientos, if using.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.