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Ensaladilla rusa

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Ingredients

  • 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).

Step 1 of 7

Step 1: Ensaladilla rusa

Put the potatoes and carrots in one pot whole. Halve any large potato so it cooks as fast as the carrots.

Step 2 of 7

Step 2: Ensaladilla rusa

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.

Step 3 of 7

Step 3: Ensaladilla rusa

Add the peas for the last 3 minutes.

Step 4 of 7

Step 4: Ensaladilla rusa

Drain. Let cool just enough to handle, peel the potatoes, and dice potatoes and carrots to about 1 cm while still slightly warm.

Step 5 of 7

Step 5: Ensaladilla rusa

Fold in the tuna, the chopped eggs and the mayonnaise, adding the mayo gradually. Salt to taste.

Step 6 of 7

Step 6: Ensaladilla rusa

Chill for at least 2 hours.

Step 7 of 7

Step 7: Ensaladilla rusa

Garnish with olives, piquillo strips and a little mayo on top.

Done

That was the last step of Ensaladilla rusa.

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