This is a cold dish, easy to prepare and fun. What I can guarantee is that you will that you will like it. You can leave it for several days and it will not lose its quality, on the contrary it will improve. If you have guests and do not wish to lose much time in the kitchen on the day of the visit, it can be prepared the day before.

Ingredients for four persons

2 lbs of potatoes.
2 carrots.
2 eggs.
1 8 oz. can of olives stuffed with anchovies
1 8 oz. can of red pepper (pimentos)
1 16 oz. can of artichoke hearts.
1 8 oz. can of green peas.
1small onion.
1 16 oz. can of white asparagus
Salt.

Ingredients for the mayonnaise

½ cup of oil sunflower or corn
1 egg.
1 dash of salt.
2 teaspoons vinager.

In order to prepare the mayonnaise see the file from the main page in which I explain how it is made. These are the quantities for this recipe.

METHOD OF PREPARATION

Peel and dice the potatoes, peel and dice the carrots. These should be rarther smae pieces in both cases.

In a deep saucepan place the potatoes, carrots and the eggs with a teaspoon of salt, ad water to cover. Place over high flame until it begins to boil. When this begins to boil reduce the heat to low and let simmer 10 minutes.

Get ready a vegetable strainer and begin to slice the remaining ingredients. The red peppers should be sliced in fine strips. ( Save a few for decorating the final dish)

The peas
Cut the artichokes in small pieces.
Leave the asparagus intact.
The onion should be cut very fine almost grated
Cut the olives in half (save about 8 to adorn the final dish.

Leave all of these ingredients in the vegetable strainer. Realize that these vegetables contain a lot of water and if they are not left to darin a while the final dish will not be firm.

Once these ingredients are drained place them in a deep bowl releasing we must mix it all well and need space to do that.

Place the potatoes, eggs, and carrots in the vegetable strainer. Taste the potatoes to se if they have enough salt, if not add a little more.

Take out the eggs and put them in a bowl with cold water so they will shell more easily.

The potatoes should be well done in this way the will mix better with the other ingredients, (a nice touch is to add a bit of vinegar to the vegetables in the strainer and mix well).

When you see that the mix is well drained you can add them to the rest of the ingredients that are in the other bowl.

Peel the eggs and dice. Add them to the rest. Add half of the mayonnaise and mix so that it is well blended.

Next prepare a serving platter, putting the mixture on it. Arrange it in a uniform manner as is seen in the photo. Finally cover the mound with the remaining mayonnaise, place the 8 olives and red peppers to decorate.

Certainly the first time you try this it may seem difficult but I assure you that with a couple of attempts it will be rather easy.

This is a recipe basically vegetarian, if you are not in this group you could also add:

1 can tuna.
Some peeled shrimp.
Several prawns.

What’s more if you prepare a larger quantity, doubling the recipe, you will have salad for some delicious sandwiches, or for a simple aperitif by putting a small amount on slices of bread.