Ensaladilla Rusa – Spanish potato salad

Cut the potatoes in half and place them in a pot with plenty of cold water and a little salt. Bring to a boil and cook until just cooked through (you want them on the firm side rather than overcooked), around 10 – 15 minutes though timing will depend on size of chunks. Drain and allow to cool.

While potatoes are cooking, peel and cut the carrot into chunks. Steam or boil until cooked through, around 8 – 10 minutes (depending on size of pieces). If using fresh peas, add them either in with carrots if boiling, or in water under steamer if steaming, around 5 – 6 minutes before end of cooking. If using frozen, add them around 2 – 3 minutes before the end. In both cases, you want them just cooked.

Drain the carrots and peas and set aside. Cut the carrots into a small dice (if you prefer, you can dice before cooking but I find it easier to cut after so less small pieces to cook, though they will cook a bit faster if cut first).

Finely dice the red onion and drain the tuna. Peel and chop the cooled potato into a medium-small dice.

Combine the potato, carrot, peas, tuna and onion in a bowl. Add the mayonnaise and oil. Add some ground black pepper and a little vinegar, if using. Mix everything together so well combined, but gently (try to fold together) so that you don’t break up the potatoes too much. Serve at room temperature or chilled (if not using straight away, store in the fridge, but make sure it is well covered).