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Ingredients

• 4 eggs
• 4 medium whole potatoes
• ¾ cup peas (canned or frozen steamed)
• ½ cup carrots (canned or frozen steamed), diced
• ¼ cup canned or roasted red bell pepper, peeled and chopped
• ½ cup canned white asparagus, drained, diced
• 1 (16 ounce) can tuna in olive oil, do not drain as olive oil is tasty
• ½ cup green pitted olives, chopped
• 1 to 2 cups mayonnaise, or as needed
• ½ tsp sweet paprika for dusting (can be ommited)

Description

Despite The Name, This Is One Of The Most Typical Spanish Salads, Mainly Eaten In Summer Time, Ideal For Outdoor Parties, And Fabulous As Cold Starter. We Like To Make "tapas" With It. Better When 1 Or 2 Days Old As Flavors Mix And Mello

Group Recipes