Russian salad with olive mayonnaise

Name: Russian salad with olive mayonnaise
Ingredients: 1 kg Red Pontiac potatoes; 2 units.items Eggs; 220 g Olive juice nature caviaroli; 320 g Mayonnaise; 60 g Pimientos del piquillo; 220 g Canned tuna; 320 g Olive mayonnaise; 60 g Stuffed olives; Fine salt; Black pepper

In this recipe, the Olijvenjus Nature from Caviaroli is used. It has a wonderfully pure flavor.

The olive jus from Caviaroli is made from the Gardal olive. These are processed through a juice centrifuge, leaving only the 'jus'. Wonderfully pure in flavor. Extremely versatile for use with bread, in dressings, in sauces, or as shown here in a dish.

Ingredients

1kgRed Pontiac potatoes

2units.itemsEggs

220gOlive juice nature caviaroli

320gMayonnaise

60gPimientos del piquillo

220gCanned tuna

320gOlive mayonnaise

60gStuffed olives

Fine salt

Black pepper

Preparation

Bring water and salt to a boil.
Boil the Red Pontiac potatoes for 35 to 45 minutes, depending on their size.
Wrap in aluminum foil to allow the potatoes to continue cooking. Store out of the fridge until the next morning.

Bring water to a boil in a pan.
Add eggs when the water is boiling.
Let boil for 12 minutes.
Stop the cooking process in a bowl of ice water.
Peel the eggs and keep only the yolks.

Mix the ingredients and store in the refrigerator.

Peel the potatoes and cut into pieces of 3 to 5 cm.
Quarter the olives and cut the pepper (pimientos del piquillo) into julienne strips.
Sprinkle pepper and salt in a large bowl.
With a knife, cut the potatoes crosswise into the thinnest possible slices.
Do not stack the potatoes too high in the bowl.
Add the olives, pepper, crumbled tuna, and mayonnaise.
Gently mix everything with a spatula so the potatoes do not get crushed.