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Ensaladilla Rusa

Updated February 23, 2016

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

Prepare ahead: The potatoes, carrots, and peas can be prepared a day ahead, covered, and refrigerated. The salad is best served within an hour after it is made.

4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time25 min

Cooking Time - Text25

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Mealdinner, lunch

Taste and Texturecreamy, savory

Type of Dishsalad

Ingredients

  • 1 lb (450g) red-skinned potatoes, scrubbed
  • 1 carrot, finely diced
  • 1 cup frozen peas
  • One 6 oz (168g) can tuna in oil, drained
  • 2 roasted red peppers in brine, drained and cut into thin strips
  • 6 tbsp mayonnaise
  • Salt and freshly ground black pepper
  • 2 hard boiled eggs, cut into quarters
  • 2 tbsp chopped parsley, to garnish

Instructions

  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 ½ 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.

  5. 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.

  6. 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.

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