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1
Scrub the potatoes to clean off any lose dirt and sand.
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2
Pour water into a large pot, cover and bring to a boil on high heat.
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3
Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
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4
Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don't overcook the potatoes or when mixing the salad, you'll end up with mashed potatoes!
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5
Hard boil the eggs.
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6
Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
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7
Change every few minutes until the potatoes are cool enough to handle with your bare hands.
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8
Refrigerate for a few minutes to cool further.
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9
Put approximately 1 1/2 cups of mayonnaise into a bowl.
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10
Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
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11
Drain tuna thoroughly, then crumble with a fork and add to bowl.
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12
Drain carrots and peas and add to bowl.
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13
Peel 1 egg, chop and add to bowl.
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14
Mix all ingredients together.
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15
Add the mayonnaise mixture to the potatoes and mix thoroughly.
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16
If necessary, add more mayonnaise.
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17
Smooth top of potato salad, preparing for decoration.
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18
Slice remaining red pepper into thin strips and arrange on top of salad.
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19
Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.
