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SERVES:
8 as a side

INGREDIENTS:

• 2 pounds potatoes, peeled and cut into 1/2-inch cubes


• 2 large eggs


• 1 cup peeled, diced carrots (1/4-inch dice)


• 1 cup frozen peas


• 1/2 cup diced roasted red pepper


• 2 Tbs capers, well drained


• 1 6-ounce can tuna, well drained


• 1 tsp Dijon mustard


• 3-4 tsp Sherry or red wine vinegar


• Approx. 1/3 cup mayonnaise


• Black pepper to taste

PROCEDURE:

Cut the potatoes into half inch cubes and get them going in a pot of water on the stove top.

Use another small pot to hard boil a couple of large eggs in just enough water to cover. (See hints below).

Peel and dice 1 cup of carrot (into 1/4-inch cubes), measure out 1 cup of frozen peas, dice 1/2 cup roasted red pepper and also drain 2 Tbs of capers.

Keep your eye on the simmering potatoes; you'll want to give them a 4-5 minute head start before adding the diced carrots.

And then, once the potatoes are cooked through, but not too soft and the carrots have cooked along a little, add the frozen peas and let that go for a minute.

Then drain that through a colander in the sink and spread the veggies out on a large baking tray to cool down to room temperature.

Once the potatoes have cooled down, add them to a large mixing bowl with the chopped hard boiled eggs, the diced pepper, drained capers, 1 6-ounce can drained tuna, add 1 tsp Dijon mustard and a little splash of sherry vinegar or red wine vinegar and about 1/3 cup mayonnaise and gently mix to combine.

Season that with a good crack of black pepper and keep it cold in the fridge until you are ready to serve it.

HINTS:

As soon as the water comes to a boil for the eggs, set the timer for exactly 12 minutes. Adjust the temperature so that the eggs are gently simmering…then, when the timer goes off, run the eggs under cold water to cool, peel and chop.