Cut the potatoes into small bite-sized pieces that are 1/2 inch thick (1.25 cm), then add the potatoes into a stockpot in flat layer, along with the carrots, and fill with water just enough to cover the ingredients, then season generously with salt, and heat with a high heat

In the meantime, add the eggs into a saucepan, then fill with water just enough to cover the eggs, add a fine sieve over the pan, and add in the frozen peas, heat with a high heat, once it comes to a boil remove the fine sieve with the peas, and place a lid on the pan and turn off the heat

About 15 to 20 minutes after turning on the heat on the potatoes and carrots, they should be cooked through, you can always pierce them with a toothpick to ensure they are done, you don't want to overboil the potatoes, otherwise they will break apart, remove the stockpot from the heat and drain into a colander, rinse under cold water, and then shake off any excess water

Add the potatoes into a large bowl, finely chop the carrots and add over the potatoes

After leaving the eggs for exactly 10 minutes and they are hard-boiled, transfer the eggs into a bowl with iced water, let them sit for a couple of minutes, then peel the eggs, using a box grater, finely shred the eggs

Add the shredded eggs over the potatoes, along with the peas, chopped shallot, chopped roasted red bell peppers, sliced olives, and the tuna, season with salt & pepper

Add the mayonnaise into a separate bowl, along with the grated garlic, lemon juice, olive oil, and season with salt & pepper, whisk together, pour over the potato salad, and mix together until well mixed

Transfer the potato salad into a large serving dish, garnish with olives and chopped chives, serve at room temperature or even chilled, enjoy!