Russian Tuna and Potato Salad

• MAKE-AHEAD

Ingredients

1. 1 red bell pepper
2. 3 medium Yukon Gold potatoes, unpeeled
3. 1 large carrot, halved
4. 2 large hard-cooked eggs, cut into 1-inch chunks
5. One 6-ounce can Italian tuna packed in olive oil, drained
6. 1/3 cup green olives, pitted and quartered
7. 3/4 cup mayonnaise
8. Salt and freshly ground pepper

1. Roast the bell pepper over a gas flame or under the broiler until charred all over. Transfer the pepper to a bowl, cover with plastic wrap and let steam for 20 minutes. Peel the pepper, discarding the seeds and core. Finely chop the pepper.
2. Meanwhile, put the potatoes and carrot in a saucepan of cold water and bring to a boil. Cook over moderately low heat until tender, about 20 minutes. Drain and let cool.
3. Peel the potatoes. Cut the potatoes and carrot into 1-inch chunks and transfer to a bowl. Add the roasted pepper, eggs, tuna and olives. Fold in the mayonnaise and season with salt and pepper. Serve at room temperature or chilled.