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Boil Potatoes and Eggs: Rinse 2 eggs, then place them in a pot with 2 pounds potatoes. Cover with cold, salted water and bring to a boil.Boil eggs for 10 minutes, then remove and cool. Cook potatoes 15-20 minutes more, until fork-tender. Drain, cool slightly, then peel and cut into chunks.
Make the Dressing: In a large mixing bowl, whisk together ⅓ cup extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper.
Dress the Potatoes: Add warm potato chunks to the dressing and gently toss. It’s fine if some break apart—the soft edges make the salad extra creamy.
Add Remaining Ingredients: Add 1 can/jar tuna in olive oil (drained and flaked), 1 cup roasted red peppers, ½ cup olives, ½ small red onion, ½ cup celery, and 3 tablespoons fresh parsley.Toss gently. Add egg wedges last or just before serving. Serve at room temp or chilled. Best after 1 hour in the fridge.