CLASSIC Spanish Potato Salad | The Famous Ensaladilla Rusa Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Cut the potatoes into bite-sized pieces about 1.25 cm (1/2 inch) thick, put them in a stockpot in a flat layer with the carrots, cover with just enough water, season generously with salt and heat on high.
2. Meanwhile, put the eggs in a saucepan with just enough water to cover them. Set a fine sieve over the pan, add the frozen peas, and heat on high. Once it boils, lift out the sieve with the peas, cover the pan and turn off the heat.
3. After 15 to 20 minutes of cooking, check that the potatoes and carrots are cooked through by piercing them with a toothpick. Do not overcook them. Remove from the heat, drain, rinse under cold water and shake off excess water.
4. Put the potatoes in a large bowl. Finely chop the carrots and add them on top.
5. Leave the eggs for exactly 10 minutes, then move them to a bowl of iced water for a couple of minutes and peel. Finely grate the eggs on a box grater.
6. Add the grated eggs to the potatoes with the peas, shallot, roasted red peppers, sliced olives and tuna, and season with salt and pepper.
7. Whisk the mayonnaise, grated garlic, lemon juice and olive oil together in a separate bowl, season with salt and pepper, pour over the salad and mix well.
8. Transfer to a large serving dish, garnish with olives and chopped chives, and serve at room temperature or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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