1. Boil the potatoes in plenty of salted water until tender – this can take 15-20 minutes, depending on their size. Once the potatoes have reached the desired texture, drain them, rinse them with cold water, and let them cool down a bit. Hard-boil the eggs (about 8-10 minutes) and rinse them with cold water – let them cool down as well.

2. While the potatoes and eggs are cooking, you can prepare the remaining ingredients. Drain the peas and carrots in a sieve, then cut the carrots into small pieces. Add everything to a large bowl.

3. Drain the liquid from the tuna. If the fish is in very large pieces in the can, simply break it up a bit. Add to the bowl. Cut the gherkins and olives into small pieces and add them to the bowl as well.

4. Peel the slightly cooled potatoes and cut them into small cubes. Peel the eggs and cut them into small pieces. Add both to the bowl and gently mix with the other ingredients.

5. Combine the mayonnaise with 1 tablespoon of lemon juice, add it to the bowl, and gently mix with the other ingredients. Season the salad with a little more lemon juice (if needed), as well as some salt, and pepper to your liking. Let the finished salad chill in the fridge for about an hour and season once more, if needed.