Delicious Garlic And Tuna Potato Salad - cooking recipe

Ingredients

4 large red potatoes
1 medium onion
1 cup garlic mayonnaise (Garlic Mayo (Ali Oli))
1 tablespoon red wine vinegar
1 (6 ounce) can tuna (I like fillet in olive oil)
1 (14 ounce) can peas, drained or 1/4 cup frozen peas
1 (14 ounce) can cubed carrots, drained
2 hard-boiled eggs, one chopped, one sliced for garnish
1 roasted red pepper, chopped, reserve some for garnish
1/2 lb cooked shrimp, reserve some for garnish
1/4 cup chopped olive, reserve a few for garnish
1 cup lettuce, sliced very thinly
salt and pepper

Preparation

Boil potatoes, skin on, until cooked through, about 20 minutes, or until fork tender.
Allow to cool enough to touch and peel.
Dice potatoes.
In a large bowl, toss in shrimp, tuna, chopped egg and vegetables lightly.
Whisk garlic mayo salt, pepper and vinegar together.
Fold 1/2 cup into salad, a little more if it looks dry.
Spread salad into a shallow dish (I usually use a casserole dish).
Spread remaining garlic mayo over salad, and garnish around the edges with the lettuce, and in the center with reserved ingredients.
Allow to chill in refrigerator while flavors meld.
This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce.