Ensaladilla Rusa
The Spanish potato salad on every tapas counter binds tender potato, carrot, peas and tuna in a cool, rich mayonnaise. Made well, with a lightly homemade mayo and properly seasoned potatoes, it is far more than the sum of its humble parts.
Approximate, per 1 tapa bowl (~200g). Values vary by recipe and portion.
Ingredients
- ·600 g waxy potatoes
- ·2 carrots
- ·150 g peas, cooked
- ·200 g canned tuna in oil, drained
- ·3 eggs
- ·250 g mayonnaise (ideally homemade)
- ·1 tbsp white wine vinegar
- ·8 pitted green olives, chopped
- ·White anchovy fillets, to garnish
- ·Salt
Method
- 1
Boil the potatoes and carrots whole, in their skins, in salted water until just tender, about 20-25 minutes. Hard-boil the eggs for 10 minutes in the same time frame.
- 2
Drain everything and let the vegetables and eggs cool completely; peeling and dicing them cold keeps the dice neat and stops the mayo splitting.
- 3
Peel and cut the potatoes and carrots into small, even dice. Peel and chop two of the eggs, reserving the third for garnish.
- 4
In a large bowl combine the potato, carrot, peas, flaked tuna, chopped egg and olives. Sprinkle over the vinegar and a little salt and fold gently.
- 5
Add the mayonnaise and fold through until everything is lightly and evenly coated; taste and adjust the salt.
- 6
Smooth into a serving dish, chill for at least 1 hour, then garnish with slices of the reserved egg and lay white anchovies over the top before serving cold.