Ensaladilla Rusa Recipe
- 1 lb (450g) red-skinned potatoes, scrubbed
- 1 carrot, finely diced
- 1 cup frozen peas
- One 6 oz (168g) can tuna in oil, drained
- 2 roasted red peppers in brine, drained and cut into thin strips
- 6 tbsp mayonnaise
- Salt and freshly ground black pepper
- 2 hard boiled eggs, cut into quarters
- 2 tbsp chopped parsley, to garnish
- Boil the potatoes in salted water in a large saucepan over medium-high heat for about 20 minutes, until tender. Drain and let cool slightly. Peel and cut into ½ in (13mm) cubes.
- Meanwhile, in another saucepan of lightly salted water over medium-high heat, boil the carrot for about 4 minutes, until almost tender. Add the peas, return to a boil, and cook for about 3 minutes more, until the peas are tender. Drain, rinse under cold running water, drain well, and pat dry with paper towels.
- Mix the potatoes, carrots, peas, tuna, and most of the roasted pepper strips together with the mayonnaise in a bowl. Season with salt and pepper.
- Spoon into a serving dish, add the eggs and reserved pepper strips. Sprinkle with parsley and serve chilled or at room temperature.
- Meanwhile, in another saucepan of lightly salted water over medium-high heat, boil the carrot for about 4 minutes, until almost tender. Add the peas, return to a boil, and cook for about 3 minutes more, until the peas are tender. Drain, rinse under cold running water, drain well, and pat dry with paper towels.
- Mix the potatoes, carrots, peas, tuna, and most of the roasted pepper strips together with the mayonnaise in a bowl. Season with salt and pepper.
