4 large red waxy potatoes
El Alino salad dressing (under spanish/sauces)
3 oz jar small green olives (unstuffed)
1 red onion, sliced thin
1 green pepper, sliced in rings
7 oz can white tuna, drained
salt & pepper
2 hard boiled eggs, quartered
2 ripe tomatoes, cut in eigths
Instructions...
1) Boil potatoes in salted water until tender. Cool
slightly, peel, then cut into 1/8" slices.
2) Spread 2 tbsps dressing in a large flat bottomed bowl.
Add one layer of the potatoes, some olives, some sliced
onion, peppers, and a bit of the tuna in chunks. Season
then coat this layer with some more of the dressing.
3) Continue layering and coating these layers until all the
main ingredients have been used except for 3 tbsps
dressing.
4) Arrange the eggs and tomato wedges on top of the salad
and coat with the remaining dressing. Refridgerate the
salad for several hours but not overnight.
5) Serve by cutting through all the layers with a large
serving spoon, with plenty of good crusty bread.
