Make the Dressing: In a wide mouth mason jar, using an immersion blender to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. I like to do a homemade mayo this way, but if you don’t want to, just substitute with a cup of your favorite store bought mayo. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken before use.

Bring a large pot of water to a boil. Add 2 tablespoons of Kosher salt.

Add the baby potatoes to the boiling water and cook 12 to 15 minutes until done. Using a slotted spoon, transfer the potatoes from the water to a baking sheet and let cool.

To the same pot of boiling water, add the eggs and boil for 7 ½-8 minutes. Using a slotted spoon, transfer the eggs from the boiling water to the ice bath. Allow the eggs to cool for 30 seconds, then peel them and immediately cut each egg in half.

Arrange the greens on a large platter. Season the greens with a pinch of salt and drizzle with some oil from the Marinated Red Onions. Add the tuna to the center of the platter, breaking it up with a fork a little to spread it out and arrange the potatoes, jammy egg halves, tomatoes, cucumbers, green olives, avocados, and pepperoncini peppers around the platter. Drizzle everything with more Marinated Red Onion oil and season with salt and pepper. Finish the platter with some Marinated Red Onions and serve with the Creamy Chive Dressing on the side or drizzled over the salad. Enjoy!