Spanish potato salad

Ingredients for 6 servings:

• 7 thick potatoes, waxy
• 1 large carrot(s)
• 100 g peas, fine, frozen
• 2 cans of tuna, natural
• 20 olives, green
• 1 handful of green beans
• 1 handful of artichoke hearts from the jar
• 4 stalk(s) asparagus, fresh or from a jar
• 1 cup mayonnaise (optionally mixed with yogurt)
• 4 eggs
• 2 handfuls of surimi
• 1 tbsp Allspice d’Espelette (Basque chili powder)
• Salt and pepper from the mill

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Russian salad

Boil the potatoes, peel off the skin while they are still hot, and let them cool completely. Only then dice them. Set aside. Hard-boil the eggs (about 10 minutes) and dice them. Cook the broad beans in a shallow pan in salted water (20 minutes). Gently boil the peas in a little water. They should still be nice and green. Cook the asparagus spears in a little water until tender. Wash and peel the carrot, cut into cubes, and cook until tender, but they should still be firm to the bite. Drain the vegetables until completely dry. Mix the mayonnaise with the diced tuna. Season with salt and pepper and carefully stir into the potatoes. Carefully fold in the eggs, broad beans, artichoke hearts, carrot, and peas. Arrange on a very flat, large oval plate in a tart-like manner (forming a small, oblong mound). Garnish the salad with the olives, surimi, and asparagus spears. Sprinkle with red allspice (just a pinch of pepper) here and there. Let the potato salad marinate for an hour (but it tastes best if you let the mayonnaise marinate with the tuna overnight). Serve with grilled meat or fish. It’s perfect for parties or a Spanish buffet. This is an original Spanish recipe, introduced by immigrants from Russia—but is now considered “originally Spanish.”