Spanish Potato Salad

Serves 4-6

1 1/2 pounds potatoes, cut into 1/2 inch cubes
3 medium carrots, peeled and cut into 1/2 inch cubes
1 1/2 cups shelled fresh peas (or frozen)
1/4 - 1/3 cup drained capers
1 can tuna fish
1/3 cup julienne roasted red peppers
3/4 cup mayonaise
3-4 Tbsp sherry vinegar (or red wine vinegar)
salt and pepper to taste

Cut the potatoes and carrots so they're similar in size. Cover with salted water and
bring to a boil. When theyre almost done, add fresh peas and cook for a couple
minutes. (Use frozen peas instead of fresh peas, just add them right before you're
ready to drain the potatoes). Throw the drained potatoes into a shallow baking dish
and into the refrigerator to cool down. While they're cooling, add the diced
shallots, capers and the tuna fish to a serving bowl. Add the carrots, potatoes and
peas, the mayonnaise and the vinegar. Season with salt and pepper and mix it all up.
Clean up the sides of the bowl, garnish the salad with the roasted red pepper strips
and serve.

HINTS:
Adjust the proportions to your own tastes and add more tuna if you want more protein.

Source:
<http://www.rnews.com/food/Recipe_2004.cfm?ID=27922&rnews_story_type=37&floyd _story_type=2&category=1&startrow=21>


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