Ensaladilla Rusa Spanish Potato Salad Recipes

SPANISH POTATO SALAD - ENSALADA RUSA

Steps:

• Scrub the potatoes to clean off any loose dirt and sand.
• Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Test the doneness by pricking with a fork to make sure they are cooked but still firm. Don't overcook the potatoes, or you'll end up with mashed potatoes when mixing your salad.
• Boil the eggs until hard . Cool the eggs.
• Drain the water from the pot and add cold water to the pot, covering the potatoes. Change water every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.
• Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2-inch cubes). Return to refrigerator while you prepare the other ingredients.
• Put approximately 1 1/2 cups of mayonnaise into a bowl. Slice 1 of the roasted pepper into strips about 1/3-inch wide, then cut into smaller pieces and add to bowl.
• Drain tuna thoroughly, then flake with a fork and add to bowl.
• Drain carrots and peas and add to bowl.
• Peel 1 egg, chop and add to bowl.
• Mix all ingredients together.
• Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Traditionally, a thin layer of mayonnaise is spread over the top of the salad using the back side of a large spoon. Slice remaining red pepper into thin strips and arrange on top of salad. Drain the white asparagus and olives. Carefully slice hard-boiled eggs lengthwise. Use to decorate the salad.

ENSALADILLA RUSA -- SPANISH POTATO SALAD (SPAIN)

Steps:

• In a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
• Add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
• Add onion, pepper, gherkins, baby capers, olives & sliced egg.
• In a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
• Sprinkle with pepper & toss, then refrigerate.
• Before serving, allow to stand at room temperature for an hour so that flavors can meld.

ENSALADILLA RUSA - SPANISH POTATO SALAD

Steps:

• Scrub the potatoes to clean off any lose dirt and sand.
• Pour water into a large pot, cover and bring to a boil on high heat.
• Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
• Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don't overcook the potatoes or when mixing the salad, you'll end up with mashed potatoes!
• Hard boil the eggs.
• Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
• Change every few minutes until the potatoes are cool enough to handle with your bare hands.
• Refrigerate for a few minutes to cool further.
• Put approximately 1 1/2 cups of mayonnaise into a bowl.
• Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
• Drain tuna thoroughly, then crumble with a fork and add to bowl.
• Drain carrots and peas and add to bowl.
• Peel 1 egg, chop and add to bowl.
• Mix all ingredients together.
• Add the mayonnaise mixture to the potatoes and mix thoroughly.
• If necessary, add more mayonnaise.
• Smooth top of potato salad, preparing for decoration.
• Slice remaining red pepper into thin strips and arrange on top of salad.
• Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.