Ensaladilla rusa

Ingredients

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• 500 g potatoes

• 2 medium carrots

• 100 g peas (fresh or frozen)

• 2 eggs

• 2 cans of tuna in oil (about 120 g drained)

• 12 green olives (optional)

• 200 g mayonnaise, preferably homemade

• Salt

Preparation

1. 01Cook the vegetablesBoil the potatoes and carrots whole and unpeeled in salted water for 20-25 minutes, until tender. Boil the peas separately for 3-5 minutes and drain.
2. 02Cook the eggsBoil the eggs for 10 minutes and cool them in cold water before peeling.
3. 03DicePeel the cooled potatoes and carrots and cut them into small, even dice. Chop the eggs as well.
4. 04CombineIn a bowl, put together the vegetables, eggs, drained and flaked tuna and chopped olives. Season with salt and pepper.
5. 05Bind with mayonnaiseAdd the mayonnaise little by little and mix gently, without breaking up the potatoes, until creamy but not runny.
6. 06Rest and serveCover and rest in the fridge for at least 2 hours. Serve cold, decorated with more mayonnaise, boiled egg or olives.

Variations

• Levantine ensaladilla: with pickles such as gherkins and other vegetables in vinegar.
• «Ensaladilla marinera» from Murcia, served on long bread rings, and Castile and León versions with tuna belly on a wheat crust.
• Andalusian versions with prawns and other seafood.