Spanish potato salad – ensaladilla rusa

Ingredients for 4 servings:

• 450 g potatoes
• 4 carrots
• 2 eggs
• 20 olives, stuffed or plain
• 3 tbsp peas, from the can
• 200 g tuna, from the can
• 125 ml homemade mayonnaise
• Salt
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Spanish potato salad is called “Russian salad” (ensaladilla rusa) in Spain and is often served in small portions as a tapa with a midday beer, or in a regular-sized portion as an appetizer. Cook the clean, unpeeled potatoes with the peeled carrots over medium heat for 25 minutes. After 25 minutes, add the two eggs, whole (i.e., not cracked), with a teaspoon of salt. Cook the vegetables and eggs for another 10 minutes. After 10 minutes, drain the water. Peel the potatoes and eggs. Dice the potatoes, carrots, and eggs. Finely chop the olives. Tear the tuna apart slightly. Carefully mix all the ingredients together in a bowl. Season the salad with salt and serve garnished with parsley.