Russian Salad Spanish Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s), hard-boiled
- 2 m. Jacket potato (s), cooked and cooled
- 1 large carrot (s), peeled and cooked
- 50 g frozen peas, cooked
- 100 g tuna in olive oil, drained
- 4 tablespoon mayonnaise, homemade if possible
- some white wine vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel potatoes. Cut the potatoes and carrots into small cubes. Peel and dice the eggs, reserve some egg slices.
- Mix the potatoes, carrots, eggs, peas and tuna in a bowl, season with salt and pepper to taste, add a dash of vinegar, then mix everything with the mayonnaise.
- Shape the ensaladilla into a ball on a serving plate, garnish with the egg slices and sprinkle with finely chopped parsley if necessary.
- The amount and type of vegetables can of course always be varied. Often, finely chopped green olives are also added. This recipe simply represents the classic original version.
- The ensaladilla is often served with small, crispy breadsticks, similar to the Italian grissini, only shorter and thicker.
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