Ensaladilla Rusa (Russian Potato Salad)
Serious Eats
A chilled Spanish potato salad of diced potatoes, carrots, peas, hard-boiled eggs, and tuna bound in mayonnaise with sherry vinegar.
Ingredients11
Directions4 Start Cooking
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In a large pot, cover potatoes and carrots with cold water and season generously with salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until the potatoes are easily pierced with a knife and the carrots are fully tender, 20 to 30 minutes. Using a slotted spoon, transfer potatoes and carrots to a cutting board and let sit until cool enough to handle, about 20 minutes; do not drain cooking water.
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Meanwhile, add peas to still-boiling cooking water and cook until bright green and tender, about 2 minutes. Drain well and transfer to a large bowl; set aside. Using a clean kitchen towel, gently rub the potatoes to loosen and remove the skin. Cut potatoes and carrots into 1/2-inch pieces; transfer to bowl with peas.
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Add eggs, mayonnaise or aioli, tuna, sherry vinegar, and the 3 teaspoons kosher salt to bowl and gently fold to combine. Season to taste with salt, if needed. Cover and refrigerate until flavors meld, at least 30 minutes and up to 4 days.
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To Serve: Transfer potato salad to a large serving platter. Top decoratively with shrimp, olives, and anchovies, if using.
Nutrition per serving
Nutrition unavailable — not all ingredients are resolved.
Contains
- Animal product — from 1 3/4 cups (420 ml) store-bought or homemade mayonnaise or aioli
- Meat — from I cup poached shrimp (optional)
- Eggs — from 1 3/4 cups (420 ml) store-bought or homemade mayonnaise or aioli
- Soy — from 1 3/4 cups (420 ml) store-bought or homemade mayonnaise or aioli
- Fish — from 8 anchovy fillets (optional)
- Shellfish — from I cup poached shrimp (optional)
Not evaluated: Gluten-free, Dairy-free, Lactose-free, Peanut-free, Tree nut-free, Nightshade-free
