About this recipe:I love this salad, it is easy to cook and really tasty. Usually I begin to cook this recipe when the winter's gone and the weather is warm but I like it very much and I think that any day is a good day to eat this salad. Normally I take it for lunch but in the summer in Spain you can try it in small portions with a beer in a bar. When you buy a drink they serve it to you in addition as a small "tapa". Children love this dish and it's a very good way for kids to eat vegetables without knowing it.
Bring two large saucepans of lightly salted water to the boil over a high heat.
Add the potatoes to one of the saucepans and boil them until they are tender (cut the potatoes into halves or quarters for faster cooking time). Drain and allow to cool.
At the same time, into the second saucepan, add the carrots and cook until tender. Drain and allow to cool.
When the potatoes are cold enough, cut into small cubes. Once the carrots are cooled, slice.
Next, put the potatoes, carrots, garden peas, olives and tuna into a bowl, mix well and season to taste. Add the mayonnaise and mix well. Place in the fridge for 1 to 2 hours until chilled. Remove from the fridge and serve.
It’s the basic recipe, you can try it with boiled eggs, cooked prawns, roasted red peppers. Mayonnaise is more tasty if you put in some black pepper too.