By Kara Lydon of The Foodie Dietitian
In a medium pot, bring water to a boil. Gently add in eggs and cook for 10 minutes (for hard-boiled eggs). Using a slotted spoon transfer eggs to an ice bath and let cool until cold, about 5 minutes. Peel eggs and cut in half.
Using the same pot, salt the boiling water. Add potatoes and cook until tender, about 10-15 minutes. Using a slotted spoon, transfer to an ice bath and let cool, about 3 minutes. Pat potatoes dry.
To assemble salad, in a large bowl combine lettuce, cooked potatoes, flaked tuna, olives, and hard-boiled eggs. Toss with desired amount of dressing to evenly coat.
Optional: add capers for garnish.
In a small mixing bowl, whisk white wine vinegar, garlic, dijon mustard, salt and pepper until combined. While whisking, slowly add olive oil until emulsified.