Mediterranean Russian salad

Boil the eggs almost hard in 6-8 minutes.

Let them scare, peel them and cut each egg into four parts.

Cut the sweet peeled potatoes into cubes of 1 cm and boil them in a pan with plenty of boiling water with salt in 4-6 minutes al dente.

Drain them in a colander.

Transfer the still warm potato cubes to a bowl and scoop the diced celery and paprika, drained tuna, capers, mayonnaise and salt and freshly ground black pepper.

Place the salad leaves around on a flat dish and spoon the salad in the middle.

Smooth the salad and garnish with wedges of egg, the halved cherryto and sliced ​​olive.

Put the salad in the refrigerator until use.

Let the salad come to room temperature.