To begin, fry in a spoon of mustard (you can take olive or simple sunflower) Bulgarian pepper oil. If you want to - take the fresh, cut into strips. I had frozen. Fry briefly-minutes 7-8. Then transfer the pepper to a plate to cool. Don't forget to add salt.
Clean and cook in lightly salted water potatoes - 2 PCs. also for our salad need 3 boiled eggs, tomato, onion and garlic clove.
Cooled potatoes, tomatoes and eggs cut into slices, onion - half rings, garlic - plates.
Now gently mix the fried pepper with the rest of the ingredients, add salt, season with mustard oil, black pepper, a mixture of herbs and a pinch of sesame.
You can take any oil you want, but I would still recommend mustard. It has a very pleasant spicy taste and inexpensive price (compared to olive). Very suited to this salad.