StartersDifficulty: easy
Ensaladilla Rusa
Spain's most-ordered tapa: potato, tuna and vegetables bound in olive-oil mayonnaise.
25
Prep Time
25
Cook Time
6
Servings
Ingredients
Instructions
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1Boil the potatoes and carrots until tender; boil the beans separately 8 minutes.
2Boil the eggs 10 minutes; peel 2 and reserve the third.
3Cut everything into small dice once cold.
4Mix the potatoes, carrots, beans, 2 chopped eggs, tuna and olives with half the mayonnaise.
5Season and shape into a dome or spread in a dish.
6Cover evenly with the rest of the mayonnaise.
7Chill 2 hours. Grate the reserved egg over before serving.
Chef's Tip
- Everything is diced COLD: warm vegetables turn the mayonnaise into an oily mess.
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- Half the mayo is mixed in, half goes on top — inside flavor plus a clean finish.
- Chilling 2 hours is when the flavors marry; served warm it is just potato salad.
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