Tuna and Potato Salad

Mix the mayonnaise, mustard, vinegar, ground black pepper, salt, fresh cilantro, olive oil, and garlic thoroughly until the dressing is smooth and well combined.

Place the red kidney beans, corn, onion, tuna, and golden-brown potato cubes in a large bowl, distributing the ingredients evenly without breaking up the potatoes.

Pour the dressing over the salad and fold gently from the bottom upward until the ingredients are evenly coated without breaking up the potato cubes.

Serve the salad immediately after sprinkling the dill evenly over the top to preserve the texture of the golden-brown potatoes and add a fresh herbal note.