Russian potato salad

Russian potato salad

Ensaladilla rusa

By
From
Spanish Made Simple
Serves
6 as a tapa

This summery dish is the Russian version of the classic potato salad. Although the original recipe contained pheasant and caviar, the Spaniards managed to create a more cost-effective recipe, replacing the meat and other expensive ingredients with tinned tuna, peas or carrots. There are several variations on this salad, which can be prepared ahead and kept in the fridge for two or three days. It is delicious as a starter or as a tapa with toast.

Ingredients

Quantity Ingredient
4 potatoes, skin on
2 eggs
4 medium carrots, Peeled
a handful garden peas
1 x 160g tin tuna in brine, Drained and shredded
4 small pickled cornichons, finely chopped
about 20 pitted green olives, halved
200g Tuna-stuffed eggs, Mayonnaise
salt

Method

  1. Put the whole potatoes, eggs and peeled carrots in a pan and cover with plenty of cold salted water. Bring to the boil over a high heat and cook for about 45 minutes, until the potatoes are soft and fully cooked. Remove the eggs from the pan after 8 minutes and the carrots after 15 minutes and run them under cold water to stop them from cooking.
  2. Fill a small saucepan over a high heat with water and bring to the boil. Cook the peas for 2 minutes, drain and run under cold water. Cut the potatoes and carrots into 1–2-cm cubes. Peel and grate the eggs, or chop them with a knife.
  3. Put the potatoes, carrots, eggs, shredded tuna, cornichons and peas into a mixing bowl with the olives. Add the Mayonnaise and mix all the ingredients until well combined.
Tags:
Spanish
simple
weekday
tapas
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