Spanish Potato Salad (Ensalada Rusa)

Recipe courtesy of joogle

You may want to half this recipe.  It makes a lot!  I usually keep it in the fridge to eat over a few days.  Some people add chopped onion or chopped red pepper.

5 potatoes, peeled

6 hard boiled eggs (small dice)

3 cans of tuna (drained)

green olives (to taste)

frozen peas & carrots (10 oz package or less to taste)

salt & pepper

mayonnaise (to taste, between 1 and 2 cups)

1. Bring 8 cups of salted water to a boil in a medium saucepan over medium-high heat. Add the potatoes and cook 25 to 30 minutes, or until tender.
2. Bring 2 cups of water to a boil in a small saucepan and add peas & carrots.  Cook for just a short time (2-3 minutes).
3. Drain the vegetables and let cool to room temperature on a plate or cookie sheet. Cut the potatoes into ½-inch dice and the olives in half.
4. Toss the potatoes, peas & carrots,  olives and diced eggs in a large bowl. Season with the salt and pepper. Fold mayonnaise to taste. Fold in the tuna and refrigerate for about an hour.