Ensaladilla rusa Preparation

Place the unpeeled  potatoes and carrots in a large sauce pan, cover with cold water, cook on a medium heat. When the carrots are ready take them out. 


In the other cooking pot, boil the eggs with some vinegar for about 10-12 minutes. Drain and cool down under cold running water. Once cold, peel and chop the hard-boiled eggs. 


Peel and chop the potatoes and carrots into small cubes, add a little mayonnaise.


In a large bowl, mix the  potatoes, carrots, with the chopped hard-boiled eggs, add the stuffed olives and the drained tuna fish, add the mayonnaise and salt to taste.  Mix thoroughly.


Smooth top of  salad, preparing for decoration. Spread over the top of the salad a thin layer of mayonnaise using the back side of a large spoon. Arrange the sliced pepper on top of salad.


Put in the fridge and serve it cold. 

Serves 4
Preparation time: 40 min
Difficulty: Low

  •  4-5 medium potatoes

    3 eggs
    2  can of tuna
    1 tin of olives stuffed with anchovy Plaza del Sol
    200 gr mayonnaise 
    Sliced Piquillo Peppers Plaza del Sol
    Salt
    White vinegar