Russian Salad, Caviar Paris 1925 and EVOO

Russian Salad, Caviar Paris 1925 and Extra Virgin Olive Oil - Family Reserve for the summer months.

First of all, boil the potatoes together with the previously peeled carrots.
When they are ready, peel the potatoes and mash them with a mortar in a bowl with one of the carrots and the garlic. The other carrot we are going to reserve it to decorate the Russian salad. We can also crush the garlic before, if we want to have it ready, and add it to the potatoes.
Add a pinch of salt.
Put the mashed potatoes, carrots and garlic in a bowl. Add the well drained tuna from one of the cans, half of the chopped peppers, peas and finely chopped green olives.
To all this we now add enough mayonnaise to form a paste, not too soft, and that is consistent to our liking.
Add a drizzle of our extra virgin olive oil, and as a finishing touch, place small portions of Paris 1925 caviar on top.
Once it is ready, put the dish in the fridge and let it cool well before serving.