Ensaladilla Rusa
Spain's beloved potato salad tossed with tuna, peas, carrots, and a generous amount of creamy mayonnaise. Found at virtually every tapas bar in the country, this is a quintessential crowd-pleaser. Plan ahead: chill for at least 1 hour before serving.
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled, diced 1/2-inch
- 2 medium carrots, peeled, diced small
- 1 cup frozen peas, thawed
- 2 cans 5oz tuna in olive oil (5 oz), drained
- 1 cup mayonnaise
- 1/2 cup roasted red peppers (jarred), drained, diced
- 1/2 cup green olives, pitted, sliced
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp white wine vinegar
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Place 2 lbs peeled, diced 1/2-inch russet or Yukon Gold potatoes and 2 peeled, diced small medium carrots in a large saucepan. Cover with cold salted water by 1 inch. Bring to a boil and cook for 12 to 15 minutes until just tender when pierced with a fork. Do not overcook - they should hold their shape.
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2
Drain and spread on a baking sheet to cool completely, about 20 minutes.
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3
In a large bowl, combine the cooled potatoes, carrots, 1 cup thawed frozen peas, 2 cans 5oz drained tuna in olive oil (5 oz) (flaked), 1/2 cup drained, diced roasted red peppers (jarred), and 1/2 cup sliced green olives, pitted.
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4
Add 1 cup mayonnaise and 2 tsp white wine vinegar. Fold gently until everything is evenly coated. Season to taste with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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5
Cover and refrigerate for at least 1 hour. The salad improves as it sits.
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6
Before serving, taste and adjust seasoning. Transfer to a serving dish and garnish with 1/4 cup chopped fresh flat-leaf parsley and a few whole olives.