SPANISH STYLE POTATO VEGETABLE SALAD

6 Yukon Gold potatoes

2 carrots

1 bunch small turnips

1/2 lb green beans

1 cup peas

salt and pepper

1/4 cup chopped flat leaf parsley

1 can albacore tuna (optional)

DRESSING

1 cup mayonnaise

20 pimento stuffed green olives

juice of 1 lemon

3 hard cooked eggs

3 anchovy fillets (optional)

Cover the potatoes with water and bring to a boil. Turn down to a simmer and cook until they are just tender. Drain and cool in cold water.

Meanwhile bring a large pot of salted water to a boil. Blanch the trimmed but unpeeled turnips, remove with a slotted spoon, cool in ice water. Repeat with the green beans and carrots. Dice the carrots. Cut the beans into thirds. Peel and dice the potatoes. Place all the vegetables in a bowl and season with salt and pepper.

For the dressing, place everything, including the anchovies, if using, in a food processor and puree.

Gently mix the dressing with the vegetables, chopped parsley, and the tuna, if using. Garnish with paprika, and serve at room temperature.

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