Ensaladilla Rusa (Spanish Tuna and Potato Salad)

Method

1. 1
   • potato600 g
   • carrot2
   • frozen peas150 g

   Boil the potatoes and carrots — Put the potato cubes and diced carrot in a large pan of cold salted water, bring to a boil and simmer for 12-15 minutes, until a knife slides in without resistance but the cubes still hold their edges. Drop the frozen peas in for the last 2 minutes.

   ⏱15 min
2. 2
   • egg3

   Hard-boil the eggs — Meanwhile, lower the eggs into a small pan of boiling water and cook for 9 minutes for firm yolks. Cool them under cold running water, then peel.

   ⏱9 min
3. 3
   • potato600 g
   • olive oil3 tbsp
   • red wine vinegar1 tbsp
   • saltto taste

   Dress the vegetables while warm — Drain the vegetables well and spread them out on a tray. While still warm, sprinkle over the red wine vinegar and 1 tablespoon of the olive oil with a pinch of salt, then leave for about 30 minutes to cool and dry out. Wet potato is what turns an ensaladilla soupy.

   ⏱30 min
4. 4
   • potato600 g
   • egg3
   • canned tuna200 g
   • mayonnaise200 g
   • olive oil3 tbsp
   • green olives60 g
   • pickled gherkin2
   • black pepper½ tsp
   • saltto taste

   Fold in the tuna and mayonnaise — Chop two of the peeled eggs and flake the tuna. In a wide bowl, fold the cooled vegetables together with the tuna, chopped egg, gherkins, half the olives, the mayonnaise and the remaining olive oil, using a spatula and a light hand so the potato stays in pieces rather than turning to mash. Season with black pepper and salt.

5. 5
   • potato600 g
   • mayonnaise200 g
   • red wine vinegar1 tbsp

   Chill until it firms up — Cover and chill for at least an hour. The salad needs the time: the mayonnaise firms up and the vinegar works its way into the potato.

   ⏱1 hr
6. 6
   • egg3
   • olive oil3 tbsp
   • fresh parsley2 tbsp

   Garnish and serve cold — Spread the ensaladilla into a shallow dish and smooth the top with the back of a spoon. Slice the last egg into rounds and lay them over, then scatter with the remaining olives, the strips of roasted pepper and the parsley. Serve cold, with bread.