Cold potato salad with vegetable caviar

Ingredients:

• 2.3 kg red potatoes, peeled and cut into 1 cm cubes.
• 2 tsp salt + more to taste
• 4 hard-boiled eggs, peeled and diced
• 3/4 cup mayonnaise
• 0.5 tbsp. vegetable caviar
• Black pepper

Preparation:

1. Place the potatoes in a medium saucepan or pressure cooker (see note). Add 2 teaspoons of salt and enough water to cover the potatoes. Cook until tender when pierced with a knife but still holds its shape, about 30 minutes.
2. Drain the potatoes, transfer them to a large bowl, and let them cool completely. Add the chopped eggs, mayonnaise, and relish, and mix gently; season with salt and black pepper to taste. Refrigerate until ready to serve. Serve the potato salad with meat.
3. Note
   
   Potatoes can be cooked in a pressure cooker. Sprinkle the potatoes with salt. Cook in the pressure cooker according to the manufacturer's instructions for 5 minutes. Immediately release the pressure, drain the water, and let the potatoes cool.