Spanish Potato Salad Recipe (Olivier)

Ingredients:
  3    potatoes (medium)
  2    carrots
  4    eggs (hard-boiled)
  1 T  salt
  7 oz tuna canned (in brine)
1/4 cn peas (15 oz can)
  4 oz olives (unpitted)
  3 oz corn (whole sweet kernel corn can)
  1 T  white wine vinegar (optional)
1/2 c  mayonnaise (to taste)
  2 oz roast red pepper strips

Instructions:
Wash potatoes and add them to a medium size pot and cover them with salted
(1 Tablespoon) cold water.Bring the pot to a boil and simmer for 8 - 10
minutes.Peel carrots and add them to the pot.Simmer for 12 - 15 minutes
more, or until done.  You can keep the water to boil the
eggs.Drain and rinse with cold water potatoes and carrots and let them to
cool.Boil the eggs (you can use the same pot) for 10 minutes or use your
favorite method for hard boiled eggs. Let them to cool.Peel potatoes and
eggs.Dice potatoes, carrots and chop hard boiled eggs. Put them into a big
salad bowl.Drain tuna and add it to the salad recipient.Drain peas and
sweet kernel corn cans and add them to the salad bowl.Add previously slice
olives, white wine vinegar and mayonnaise and mix properly.Pour mixture to
a big plate and garnish with roast red pepper strips.Serve cold and enjoy
your Spanish potato salad recipe. See more salad recipes or Spanish Tapas
recipes.

Description:
The Olivier or Russian potato salad is a world-known potato salad recipe, this Spanish variation is a very popular Tapas recipe with tuna, eggs, carrots, olives, mayonnaise...

Notes:
It is very common to add some already cooked, peeled, deveined and chopped shrimps to this potato salad recipe.Use olives stuffed in anchovies if possible.You can add 2 tablespoons of vinegar (Step 10.) to this Spanish potato salad.The original recipe uses tuna in brine but you can also use tuna in vegetable oil (olive preferred).