How to cook
In a bowl, grate the peeled potatoes and eggs. Add the diced cucumbers, chopped parsley and strained tuna to them. Season with salt and black pepper.
Make a homemade mayonnaise, which you will mix the salad with to finish it off.
Beat the egg in a tall and narrow container. Add half the oil, a pinch of salt and lemon juice.
Position a liquidizer at the bottom of the container and switch on the appliance without moving it. When in a few seconds you see the mixture turn white at the bottom, pour the remaining oil in a thin stream and slowly pull the liquidizer up until the mixture is completely emulsified.
The mayonnaise is ready. Pour it on top of everything else and mix the salad well.
Cool the egg salad and serve it.
Enjoy your meal!