Summary

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

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Instructions

1. Peel potatoes. Cut the potatoes and carrots into small cubes. Peel and dice the eggs, reserve some egg slices.
2. 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.
3. Shape the ensaladilla into a ball on a serving plate, garnish with the egg slices and sprinkle with finely chopped parsley if necessary.
4. 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.
5. The ensaladilla is often served with small, crispy breadsticks, similar to the Italian grissini, only shorter and thicker.