Ensaladilla Rusa
A classic Spanish ensaladilla rusa, perfect as a make-ahead cold tapa featuring potatoes, peas, and tuna in a homemade mayo.
Contents（2項）▾
Ingredients
- 500 g potatoes
- 150 g frozen peas
- 100 g carrots, diced
- 200 g canned tuna, drained
- 3 large eggs
- 200 ml homemade mayonnaise
- 50 g olives, pitted and sliced
- 100 g roasted red peppers, sliced
- Salt to taste
- Black pepper to taste
Steps
Boil the potatoes in salted water for about 15 minutes or until tender. Allow them to cool completely before peeling and cubing.
In the last 5 minutes of cooking the potatoes, add the diced carrots and frozen peas to the pot. Drain and cool everything thoroughly.
While the vegetables are cooling, hard-boil the eggs for about 10 minutes. Once cooked, cool them under cold running water, peel, and slice.
In a large mixing bowl, combine the cubed potatoes, peas, carrots, and drained tuna. Gently fold in the homemade mayonnaise until well coated.
Season the mixture with salt and black pepper to taste. Transfer to a serving dish and top with sliced hard-boiled eggs, olives, and roasted red pepper strips.
Why this works
The key to a successful ensaladilla rusa lies in the cooling of the ingredients before combining them with mayonnaise. This technique ensures that the salad maintains its texture and flavor balance. If the potatoes or vegetables are warm, they can cause the mayonnaise to break, leading to a soupy consistency instead of a creamy one. By allowing everything to cool, you create a stable emulsion, keeping the dressing intact. This dish can be made ahead of time; just store it in the refrigerator. If your mayo breaks, you can whisk in a little boiling water to restore its emulsion. Flavors meld beautifully when allowed to chill, enhancing the overall taste of this delightful Spanish tapa.