Ensaladilla Rusa "Russian Salad"

Ensaladilla Rusa is another classic Spanish tapa. This is usually available in most bars, cafes, and tapas bars. While this is not one of my favorites, my Spanish wife loves it and says my recipe has a nice fresh taste (I will take her word for it).

There are many versions of this Spanish recipe. You could also add some chopped beat root or red peppers. You also commonly see this recipe using anchovies instead of tuna. This salad is almost always served with some sort of nice toasted or dry bread or bread sticks.

Try this one at home, it is very easy. Hopefully you like it as much as my wife does!

2-3 medium sized potatoes
1 carrot finely chopped
1/4 cup of frozen or fresh peas
1 hard-boiled egg finely chopped
1/4 cup of mayonnaise (use more or less to your taste)
1 small can of quality tuna packed in olive oil
12-15 quality Spanish green olives finely chopped
2 TB of fresh flat-leaf parsley finely chopped
1 ts of fresh lemon juice
1/2 ts salt
Selection of toasted breads or bread sticks for serving

DIRECTIONS

Peel the potatoes and cut into 2 or 3 large pieces and place in boiling water until they are cooked through. Remove from water and let cool. Cut potatoes into small 1/4 inch cubes.

While potatoes are cooking combine the tuna, egg, mayonnaise, carrot, salt, lemon juice, peas, chopped olives, and parsley into a large bowl and mix together. Add the potatoes and mix again adjusting the salt and mayonnaise to your taste.

Serve the ensaladilla Rusa with an assortment of toasted breads, crackers, or bread sticks and enjoy!

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