Russian salad Spanish style

Ingredients for 4 servings:

• 2 eggs, hard-boiled
• 2 medium-sized jacket potatoes, cooked and cooled
• 1 large carrot(s), peeled and cooked
• 50 g peas, frozen, cooked
• 100 g tuna in olive oil, drained
• 4 tbsp mayonnaise, homemade if possible
• some white wine vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Ensaladilla Russa – one of Spain’s most popular tapas

Peel the potatoes. Cut the potatoes and carrots into small cubes. Peel and dice the eggs, reserving a few egg slices. Combine the potatoes, carrots, eggs, peas, and tuna in a bowl, season with salt and pepper to taste, add a splash of vinegar, and then toss everything with the mayonnaise. Form the ensaladilla into a ball on a serving plate, garnish with the egg slices, and sprinkle with finely chopped parsley, if desired. The amount and type of vegetables can, of course, always be varied. Finely chopped green olives are also often added. This recipe simply represents the classic original version. The ensaladilla is often served with small crispy breadsticks, similar to Italian grissini, only shorter and thicker.