We've been eating a lot of Ensaladilla Rusa during the lockdown period. It's a quintessential Spanish dish that is as comforting as it is easy to make. In basic terms, it's a potato salad that you can make it in advance and in large quantities.
Serve alongside tapas or as a side dish for summer barbeques. Keep a batch in the fridge for quick summertime lunches.
The recipe couldn't be simpler, I must confess that I rarely weigh or measure anything but for a portion big enough to serve 4, you'll need:
- 4 King Edward potatoes, peeled
- 2 carrots, peeled and diced
- 4 tbsp of frozen peas
- Roasted red peppers (preserved in oil)
- 3 large eggs
- 20 pitted manzanilla olives, cut in halves
- 1 tbsp baby capers
- 200g bonito tuna or white tuna in olive oil, drained
- 8 tbsp of mayonnaise
- Seasoning to taste
Peel, dice and boil the potatoes, allow to cool. At the same time cook carrots and frozen peas and hard boil the eggs which you must peel and chop once cool.
Tip the potatoes, carrots, peas and eggs into a large bowl alongside the tuna, chopped red peppers (about half a jar), Manzanilla, olives, capers and mayonnaise.
Stir everything together and season with salt and pepper, serve right away or chilled alongside Picos de Pan (Spanish breadsticks) for an authentic taste of Spain. Crusty bread and a glass of rosé are my favourite accompaniments.
Let me know what you think if you decide to give the recipe a go!