The Ensaladilla Rusa is a classic potato based Spanish tapa with added boiled egg, peas, carrots, tuna and mayonnaise. A typical dish in many parts of Spain which originated in Russia.
- Boil the rinsed potatoes over a low heat in a saucepan. Add the peeled carrots and let them cook for 25 minutes. Add eggs and one tablespoon of salt to the saucepan and cook for another 10 minutes.
- Drain everything, put the carrots aside and peel the potatoes and the eggs.
- Chop the potatoes and the eggs into small cubes. Slice the carrots into quarters lengthwise, then stack the slices and cut them perpendicularly in thin pieces. Chop the olives in half and then in thin slices.
- Put the potato, eggs, carrots and olives in a large bowl, add the peas and crumbled tuna. Stir in mayonnaise and mix gently. Finally, add some salt to taste and serve with a sprig of parsley as garnish.
Ingredients & Quantities:
2-3 potatoes (450 g)
20 olives (150gr)
3 tablespoons of canned peas
2 cans of tuna in oil (200 g)
Salt to taste
Parsley as garnish