1Tablespoonfresh chopped parsley, cilantro or dill
Peel and dice the carrots and potatoes into very small, pea-size pieces. Chop the beans as well.
Add the potatoes and carrot to a pot and cover with water. Add a sprinkle of salt and bring to a boil. When water starts to boil, cook for about 6 minutes then add chopped green beans. Wait 2 more minutes then check if potatoes and carrots are tender. If not, wait a little longer but do not overcook as the veggies should remain slightly firm! Drain and set aside to cool completely.
Chop the hard boiled eggs and onion into pea-size bites as well and add to a large mixing bowl. Add the cooled potatoes, carrots, beans, and remaining ingredients. Break the tuna up into pieces with a fork before adding. Garnish with fresh parsley.
Taste and add more seasoning (mayo, sour cream, salt or pepper) if needed.
Cook veggies and eggs ahead of time so they have time to cool completely before assembling the salad.
Make ahead and storage instructions: Prepare and chop all ingredients. Make the dressing and store separately. Store everything in the refrigerator for a few days. Add the dressing just before serving. Leftover, fully prepared Ensalada Rusa will keep in the fridge for a few days, but again it tastes best if dressed just prior to serving. Ensalada Rusa does not freeze well.