Ensaladilla Rusa -- Spanish Potato Salad (Spain)

Recipe by Sydney Mike
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
  • Add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
  • Add onion, pepper, gherkins, baby capers, olives & sliced egg.
  • In a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
  • Sprinkle with pepper & toss, then refrigerate.
  • Before serving, allow to stand at room temperature for an hour so that flavors can meld.
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