Ensaladilla Rusa - Spanish Potato Salad

Recipe by Annacia
READY IN: 30hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub the potatoes to clean off any lose dirt and sand.
  • Pour water into a large pot, cover and bring to a boil on high heat.
  • Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
  • Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!
  • Hard boil the eggs.
  • Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
  • Change every few minutes until the potatoes are cool enough to handle with your bare hands.
  • Refrigerate for a few minutes to cool further.
  • Put approximately 1 1/2 cups of mayonnaise into a bowl.
  • Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
  • Drain tuna thoroughly, then crumble with a fork and add to bowl.
  • Drain carrots and peas and add to bowl.
  • Peel 1 egg, chop and add to bowl.
  • Mix all ingredients together.
  • Add the mayonnaise mixture to the potatoes and mix thoroughly.
  • If necessary, add more mayonnaise.
  • Smooth top of potato salad, preparing for decoration.
  • Slice remaining red pepper into thin strips and arrange on top of salad.
  • Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.
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