Spanish saladilla

Ingredients for 4 servings:

• 1 kg potatoes
• 2 large carrots
• 4 eggs
• 1 large bell pepper(s), red
• 1 gr. can/n tuna
• 1 large onion(s)
• 1 jar mayonnaise
• n. B. Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Potato salad with tuna and mayonnaise

Peel and quarter the potatoes, trim and slice the carrots. Boil the potatoes and carrots until tender, then mash them while still hot (like mashed potatoes). Place in a large bowl. Drain the tuna, finely dice the bell pepper (cut a few strips and reserve for garnish), and also finely dice the onion. Add everything to the potatoes and carrots. Hard-boil the eggs, rinse, and peel them. Reserve 2 eggs for garnish, dice the remaining eggs, and add them to the mixture. If desired, set aside the hard-boiled yolks from 2 eggs and use them for garnish. Mix everything with the mayonnaise (also reserve some of the mayonnaise for garnish). Season with salt. Arrange the mixture on a large plate, possibly in a domed shape, then spread with the remaining mayonnaise. Crumble the reserved yolk and decorate the top. Decorate with quartered eggs and strips of bell pepper. Refrigerate and let it sit for a while. You can also mix in chopped olives and garnish with them. If you like, you can also vary it and add peas or corn.