Peel the potatoes, dice them and boil in salted water, strain and leave to cool completely. Peel the boiled eggs and once they're cooled dice them.
In a pan with a nonstick coating, pour 1 tbsp oil and heat it, add the chopped into thin crescents onions, the diced carrot and braise until softened. Toward the end add the chopped roasted peppers, salt lightly and sprinkle with black pepper to taste.
Leave the mixture to cool, meanwhile dice the lard salami and cheese.
In a deep bowl mix all the cooled products and stir carefully with the mayonnaise.