Ensaladillo Rusa(Spanish Potato Salad)

• 6 to 8 potatoes
• 1 can asparagus spears (with juice reserved for use)
• 6 to 8 olives
• 1 small can peas
• red pimentos
• 1 can tuna
• 2 hard-boiled eggs
• salt
• mayonnaise (enough to have the texture desired)

1. Prepare the potatoes.
2. Peel, wash and boil.
3. Chill and cut into very small cubes. Chop the asparagus (saving several for use as decoration). Mix the chopped asparagus, peas, olives, chopped red pimentos, tuna and chopped eggs.
4. Add mayonnaise and enough asparagus juice until texture desired is reached.
5. Add the potatoes and salt. Add more mayonnaise and asparagus juice, if needed.
6. Arrange on serving platter and decorate with asparagus spears, pimento strips, olives and egg wedges. Chill.
7. Has a creamy texture.

potatoes, olives, peas, red pimentos, tuna, eggs, salt, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=701733 (may not work)