Wash the potatoes well and put them in a saucepan with cold water and salt. Cook them over medium heat until you can pierce them with a knife. Remove them from the water and let them cool. Peel the potatoes and cut them into small pieces. Reserve in a bowl.

Reserve 2 artichokes, 2 peppers and 4 olives for serving.

Drain the artichokes, and dice them to the same size as the potatoes. Add them to the same bowl.

Cut the piquillo peppers into thin strips and the pitted green olives into slices. Add both ingredients to the bowl.

In another bowl, put the cheeses in portions, the mayonnaise, the crumbled and boneless sardines in oil and the mineral water. Grind everything with the help of a blender and add the olive oil to emulsify the sauce. Season with salt and pepper and add the potatoes and artichokes to the bowl. Mix well with a rubber ended spatula to soak all the ingredients. Add the chopped parsley and chives, and salt and pepper, if necessary. Reserve in the fridge for half an hour.

While the salad is cooling, cook the quail eggs in boiling salted water. Let them boil for 3 minutes and then take them out to cool. Peel the eggs and cut them in half. Set them aside.