José Andrés’ Ensaladilla Rusa
Ensaladilla Rusa is an iconic Spanish tapa, basically a simply dressed potato salad with tuna and peas.
Ingredients
- 3 red potatoes peeled and cut into quarters
- 2 cups shredded carrot chopped
- 4 hard-boiled eggs
- 1 cup frozen or fresh peas
- ½ cup flat-leaf parsley rinsed and chopped
- 1 large can white albacore tuna drained
- 1 tsp olive oil
- light mayonnaise about ¾ cup
- salt & pepper
Instructions
- Bring a large pot of salted water to a boil. Carefully place the potatoes into the water, and boil for ten minutes (don’t drain yet- keep reading). (While the potatoes are boiling, I’ll mention a fool-proof way to hard-boil eggs: place eggs in a pot and cover with an inch of cold water. Bring to a boil, then immediately cover and remove from heat. Let sit, covered, for 15 minutes, then remove to a bowl of ice water for five more. Perfect, and no green rings on the yolks!)
- Heat the peas for a minute in your microwave and drain; place in a large mixing bowl. Chop and add the parsley. Drain the tuna, drizzle it with the olive oil, and let sit. If the ten minutes are up on your potatoes, add the shredded carrots to the boiling water and cook them both for five minutes more, and drain.
- Let the potatoes cool to room temperature, which should take t 10-15 minutes. While you wait, chop the eggs into small dice. When the potatoes are cool enough to handle and not crumbling when you cut them, cut them into ½ inch dice. Carefully stir the peas, parsley, and potatoes together; then carefully stir in the eggs. Stir in the ¾ cup mayo, and then fold in the tuna. Taste for seasoning and add salt and pepper as needed. This will be a room-temperature dish. Serve with cracked black pepper and enjoy!
