Ensaladilla de Merluza

Name: Ensaladilla de Merluza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb hake fillets, skinless; 1.5 lbs Yukon Gold potatoes, peeled, diced; 2 carrots, peeled, diced; 0.5 cup frozen peas, thawed; 2 eggs, hard-boiled; 0.66 cup mayonnaise

A classic Spanish cold potato salad made with tender flaked hake, boiled vegetables, and a smooth mayonnaise dressing.

35 minEasyServes 4380 cal/serving

SpanishSaladStovetopPescatarianMediterraneanHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb hake fillets, skinless
1.5 lbs Yukon Gold potatoes, peeled, diced
2 carrots, peeled, diced
0.5 cup frozen peas, thawed
2 eggs, hard-boiled
0.66 cup mayonnaise

Instructions

1

Poach 1 lb skinless hake fillets in simmering water for 6 to 8 minutes until cooked through to an internal temperature of 145°F, then flake into bite-sized pieces.
2

Boil 1.5 lbs peeled, diced Yukon Gold potatoes and 2 peeled, diced carrots in salted water for 12 minutes, then add 0.5 cup thawed frozen peas for the final 2 minutes until tender.
3

Drain all cooked vegetables and let them cool completely in a large bowl.
4

Add flaked hake, finely chopped 2 hard-boiled eggs, and 0.66 cup mayonnaise to the cooled vegetables.
5

Fold ingredients together gently until combined and chill in the refrigerator before serving.

Questions

How long does Ensaladilla de Merluza keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensaladilla de Merluza?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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