The Russian Salad (Spanish Style)

 

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Although the original Russian salad is native to Russia, in Spain there is a modern version of this salad, called ensaladilla rusa.

It is widely consumed and is presented as a tapa in many bars. It typically consists of minced boiled potato, carrots and eggs, canned tuna, onion, peas, roast red pepper strips, green olives, and mayonnaise. There are other ingredients that can be added, such as asparagus or shrimps.

And although it is a typical summer recipe, I love it and that is why every Christmas my mother cook this recipe for me. But this is not crazy because…it is always sunny in the Canary Islands 😉

Ingredients:

 

• 8 medium potatoes, peeled
• 4 carrots, peeled
• 4 eggs
• 400 g canned tuna in oil, drained
• 1 onion
• 6 tbsp fresh or canned peas
• 2 canned roasted red peppers (smalls)
• 30 green olives
• 1 cup or mayonnaise
• salt
• white wine vinegar and extra virgin olive oil (optional)

 

Bring a large pot of water to a boil over high heat. Add the potatoes and carrots and reduce the heat to medium-high for a gentle boil. Remove the carrots when just tender, after about 15 minutes. Cook the potatoes for another 10 minutes, or until tender. Drain the potatoes and let cool with the carrots.

In a saucepan with boiling water, add the eggs and cook for for 10 minutes. Drain the eggs and place them in a bowl of cold water.

If using fresh peas, bring another saucepan of water to a boil. Add the fresh peas and cook for 2 minutes or until they are bright green and tender. Drain and rinse with cold water. If using frozen peas only rinse with cold water.

Cut the cooled potatoes and carrots into 1 cm cubes. Peel the eggs and mince them in small cubes. Mince the onion, olives and red peppers.

In a large bowl add the potatoes, carrots, peas and the minced eggs, onion, olives and red pepper. Drain the canned tuna, flake it with a fork and add to the bowl. Mix well and season with salt, to taste.

Gently fold in the mayonnaise, being careful all the ingredients are well mixed. If necessary, add more mayonnaise. Adjust seasoning (If desired, you can slightly dress the salad with white wine vinegar and olive oil).

Keep the salad on the refrigerator until is cool enough and then serve

Tips and suggestions:
• My “husband” use asparagus instead of peas.
• If you don’t like onions, there is not need to add it.
• It’s very common add some decoration to this salad. A thin layer of mayonnaise is spread over the top of the salad using the back side of a large spoon. Add some olives, asparagus and roasted red pepper strips.

Enjoy!!!