Russian Potato Salad

Pour cold water into a pot and add the peeled potatoes and carrots. Put the pot on medium heat and cook the vegetables for 20 minutes. Prick a potato to see if it's tender (using a fork), if it's tender you can remove from the pot and let cool. Once cold, dice the potato and carrot into small cubes.

Meanwhile, cook the eggs in boiling water in a pot for 8-10 minutes. Once ready, remove, and peel the egg. Dice into small cubes.

Open the can of tuna and drain. Do the same for the olives, drain and cut in half.

Place all of the ingredients into a bowl and add 3 tablespoons of mayonnaise. Gently mix together and place into the refrigerator to cool before serving.