Russian Potato and Vegetable Salad
ENSALADILLA RUSACerveceria Alemana in Santa Ana Square, Madrid, is renowned as the Mecca of Ensaladilla Rusa, a dish whose name's origins remain a mystery. Interestingly, post-Civil War, attempts were made to rename it "Ensaladilla Nacional" due to anti-Russian sentiments, but the new name didn't stick.
Ingredients
MAKES 6 SERVINGS / PREPARE SEVERAL HOURS IN ADVANCE
- ½ pound red waxy potatoes
- ¼ pound carrots peeled (baby carrots work well)
- ¼ cup frozen peas thawed
- 3 ounces canned or jarred white or light meat tuna drained and flaked
- 10 small pitted green olives preferably Spanish
- ½ cup mayonnaise mayonesa, thinned with 1 teaspoon water
- Kosher or sea salt
- 2 ounces cooked very small shrimp shelled and deveined (optional)
- 1 large hard-boiled egg cut into eighths, for garnish
- Pimiento strips for garnish
Instructions
- Place the potatoes in a small saucepan, add cold water to cover, and salt.
- Cover and bring to a simmer over low heat.
- Cook for about 15 minutes or until tender when pierced with a knife.
- Do not overcook.
- Drain and let cool slightly.
- Peel.
- In another small saucepan, place the carrots, add cold water to cover, and salt.
- Cover and bring to a simmer over low heat.
- Cook for about 5 minutes or until tender.
- Do not overcook.
- Cut the potatoes and carrots into ⅜-inch cubes.
- Place them in a large bowl and fold in the peas, tuna, olives, and shrimp if using.
- Gently fold in the thinned mayonnaise and shape the mixture into a mound.
- Garnish the salad with the egg and pimiento strips.
Notes / Tips / Wine Advice:
Refrigerate overnight to chill, and serve cold. Enjoy this classic “Russian” Potato and Vegetable Salad!
