Ensaladilla Rusa

Russian salad always consists of vegetables in mayonnaise, but the Spanish version includes tuna and red peppers.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Seafood

Spanish

Appetizer

Ingredients

1 lb red-skinned potatoes, scrubbed		6 tbsp mayonnaise
1 carrot, finely diced		salt and freshly ground black pepper
1 cup frozen peas		2 hard-boiled eggs, cut into quarters
one 6 oz can tuna in oil, drained		2 tbsp chopped parsley, to garnish
2 roasted red peppers in brine, drained and cut into thin strips

directions

Prep: 15 min Total: 45 min

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1
Boil the potatoes in salted water in a large saucepan over medium-high heat for about 20 minutes, until tender. Drain and let cool slightly. Peel and cut into 1/2 in (13mm) cubes.
2
Meanwhile, in another saucepan of lightly salted water over medium-high heat, boil the carrot for about 4 minutes, until almost tender. Add the peas, return to a boil, and cook for about 3 minutes more, until the peas are tender. Drain, rinse under cold running water, drain well, and pat dry with paper towels.
3
Mix the potatoes, carrots, peas, tuna, and most of the roasted pepper strips together with the mayonnaise in a bowl. Season with salt and pepper.
4
Spoon into a serving dish, add the eggs and reserved pepper strips. Sprinkle with parsley and serve chilled or at room temperature.

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Ensaladilla Rusa

Ingredients

directions