The classic Russian potato salad | Ensaladilla rusa
This summery dish is the Russian version of the classic potato salad. Although the original recipe contained pheasant and caviar, the Spaniards managed to create a more cost-effective recipe, replacing the meat and other expensive ingredients for tinned tuna, peas or carrots. There are several variations on this salad, which can be prepared ahead and kept in the fridge for two or three days. It is delicious as a starter or as a tapa with toasted bread.
INGREDIENTS
4 potatoes (about 500g/18oz in total), skin on
2 eggs
4 medium carrots, peeled
a handful of garden peas
1 x 160g tin (6oz can) tuna in oil, reserve the oil
4 small pickled cornichons, finely chopped
about 20 Spanish pitted olives, halved
2 tbsp chive, finely chopped
salt
FOR THE MAYONNAISE
1 egg
200ml light olive oil
Salt
1\2 lemon juice
The oil of the tuna tin
Put the whole potatoes, eggs, peas and peeled carrots in a pot and cover with plenty of cold salted water. Bring to the boil over a high heat and cook for about 45 minutes, until the potatoes are soft and fully cooked. Remove the eggs from the pot after 8 minutes and the carrots after 20 minutes and run them under cold water to stop them cooking.
Fill a small saucepan over a high heat with water and bring to the boil. Cook the green peas for 2 minutes, drain and run under cold water. Cut the potatoes and carrots into 1–2cm cubes. Grate the eggs or chop them with a knife.
Put the potatoes, carrots, eggs, shredded tuna, cornichons and peas into a mixing bowl with the olives. Add the homemade mayo and mix all the ingredients until well combined.
Serve with a bit of the tuna, egg, cornichons and chive over the top, drizzle with some extra virgin olive oil and its ready to enjoy! Salud!
