by Jennifer Burns, Dan's Market
- 4 medium potatoes
- 2 carrots
- 3/4 cup fresh or frozen peas
- 2 boiled eggs
- 2 small roasted peppers, chopped into small pieces
- 1 can tuna preserved in olive oil or water
- 3/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon capers
- 1/2 teaspoon salt
- 1 dill pickle, diced
- 2 green onions
Boil the potatoes and carrots in salted water. Two minutes before finished, add the peas. When tender, cut into cubes. Mix the potatoes, carrots, peas, eggs, peppers and tuna in a large bowl. Combine the mayonnaise, vinegar, capers and salt in a small bowl. Fold 3/4 of the the flavored mayonnaise into the potato mixture. Carefully stir together. Scoop the remaining mayonnaise mixture over the top. Garnish with pickles and onions. Serve room temperature.
