Ensaladilla Rusa, or “Russian Salad,” is in fact not Russian at all. This simple salad of tuna, potatoes and vegetables dressed in tangy mayonnaise actually finds its roots in Spanish cuisine and is still served in many tapas bars across Spain. Serve on a bed of butter lettuce or for an easy appetizer, serve in endive leaves.
Food styling and photography by Asha Loupy
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- 10-12 medium Yukon gold potatoes, peeled
- 1 large carrot, peeled and diced
- 1 cup fresh or frozen peas
- 1 - 8-ounce tin Bonito del Norte Tuna from Conservas Ortiz
- 3 hard-cooked eggs, yolks and whites separated and coarsely chopped
- 1 cup good-quality mayonnaise
- Salt & pepper, to taste
Place potatoes in a large pot and cover with cold water by 2 inches. Bring potatoes to a boil over medium high heat. Reduce heat to medium and cook potatoes until they are just cooked through, about 15 - 20 minutes. Using tongs, remove potatoes, drain thoroughly and let cool slightly. Cut cooled potatoes into 1/2-inch cubes and set aside.
While the potatoes are cooling, bring the water back to a boil and add carrots and peas and cook until vegetables are al dente, about 5 - 7 minutes. Drain vegetables and let cool to room temperature.
In a large bowl, combine the tuna, mayonnaise with the reserved potatoes and vegetables. Gently fold in the eggs and season with salt and pepper to taste. Serve on a bed of butter lettuce cool or at room temperature.