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Russian Salad Spanish Style
"Ensaladilla Russa" - one of Spain's most favourite tapas dishes
Ingredients
| 2 | hard boiled eggs |
| 2 | potatoes, cooked in their skin |
| 1 large | carrot, cooked |
| 50 g | peas, frozen, thawed and cooked |
| 100 g | tuna, in olive oil, well drained |
| 4 tbsp | mayonnaise, home-made if possible |
| vinegar | |
| salt and pepper |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Peel the cooked potatoes and carrot and cut both into small cubes. Peel and dice the boiled eggs, leaving some slices.
Mix the potatoes, carrot, egg cubes and peas, season to taste and add the tuna, a few drops of vinegar to taste, and the mayonnaise.
Mold the ensaladilla on a serving plate and garnish with the egg slices and parsley.
The Spanish like to serve this with a type of bread-stick, similar to the Italian Grissini, only shorter and thicker.
You can always vary the amount and type of vegetables as you prefer. The above is the classic basic version.
Mix the potatoes, carrot, egg cubes and peas, season to taste and add the tuna, a few drops of vinegar to taste, and the mayonnaise.
Mold the ensaladilla on a serving plate and garnish with the egg slices and parsley.
The Spanish like to serve this with a type of bread-stick, similar to the Italian Grissini, only shorter and thicker.
You can always vary the amount and type of vegetables as you prefer. The above is the classic basic version.
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