1 can of albacore tuna (drained and crushed) 12 anchovy fillets
1 shallot (minced)
1 tspoon hot mustard
5 Tblsp olive oil
3 Tblsp vinegar
salt & pepper to taste
Cook the potatoes in salted boiling water. Meanwhile, prepare the sauce mix the mustard, minced shallot, and vinigar. Slowly add olive oil, and salt & pepper. When potatoes are cooked, cool them under cold water and peel them. Cut them in thick
slices. Gently put them in a big salad bowl and cover with half of the sauce. Mix eggs with olives and anchovies. Gently add all the ingredients to the potatoes except the egg mixture. Mix all with great care (you don't want to crush the potato slices) then top the salad with the egg quarters and the rest
of sauce.
