Spanish Potato Salad with Tuna, Peas and Piquillo Peppers

What you need

• 800 g (1 lb 12 oz) waxy potatoes, unpeeled, similar in size
• 200 g (7 oz) carrots, scrubbed
• 150 g (5 oz) green peas, frozen
• 3 large eggs
• 2 can tuna in olive oil, about 110 g (4 oz) each, drained, oil from one can kept
• 200 g (7 oz) mayonnaise, well chilled
• 3 piquillo peppers, jarred, cut into strips
• 12 pitted green olives
• salt, for the cooking water and to taste

Method

Restated from the original video

1. 1

   Put the potatoes and carrots whole in a large pot, cover with cold water and add a generous pinch of salt.

2. 2

   Bring to a boil, then simmer until a knife slides into the center of the potatoes without resistance, 25-30 min. Lift the carrots out as soon as they are tender, about 20 min.

3. 3

   While the pot simmers, lower the eggs into a small pan of boiling water and cook for 10 min. Move them to a bowl of ice water.

4. 4

   Boil the peas in a little salted water for 3 min, drain and rinse under cold water.

5. 5

   Drain the potatoes, spread them on a tray and let them cool until barely warm, about 30 min. Peel them.

6. 6

   Cut the potatoes and carrots into 1 cm (1/2 in) cubes. Peel the eggs and chop all but one roughly.

7. 7

   In a large bowl, combine the potatoes, carrots, peas and chopped eggs. Flake in the tuna.

8. 8

   Add the mayonnaise and one spoonful of the oil from the tuna can. Fold gently so the potatoes stay in pieces, then season with salt.

9. 9

   Cover and chill for at least 1 hour, so the flavors settle.

10. 10

    Pile the salad onto a platter. Top with the piquillo strips, the olives and the remaining egg cut into wedges. Serve cold.

Imported from cocina-casera.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.