Ensaladilla rusa

Cooked (Nov 4–5, 2026)

Spanish · tapa / starter · Serves: 4

Ingredients

Serves4 servings

600 g potatoes, waxy (Monalisa or Kennebec)
2 medium carrots (about 150 g)
100 g peas, frozen or canned
2 cans tuna in olive oil (about 150 g drained)
3 eggs, hard-boiled
150–200 g mayonnaise, to taste
Salt: generous for the cooking water, to taste in the salad (amount not given)
Garnish: a handful of olives, piquillo pepper strips, a little mayo on top
Optional: 1 tsp white wine vinegar mixed into the mayo; a spoonful of the tuna oil

Half recipe: 300 g potatoes, 1 carrot, 50 g peas, 1 can tuna, 1–2 eggs (mayo: amount not given).

Put the potatoes and carrots in one pot whole. Halve any large potato so it cooks as fast as the carrots.
Cover with cold, generously salted water. Bring to a boil, then keep it at a gentle simmer for 20–25 min, until a knife slides in easily.
Add the peas for the last 3 minutes.
Drain. Let cool just enough to handle, peel the potatoes, and dice potatoes and carrots to about 1 cm while still slightly warm.
Fold in the tuna, the chopped eggs and the mayonnaise, adding the mayo gradually. Salt to taste.
Chill for at least 2 hours.
Garnish with olives, piquillo strips and a little mayo on top.