Catalan Style Salad

• 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

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.

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