Ensaladilla Rusa

Name: Ensaladilla Rusa
Ingredients: 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

9 ingredients

10 steps

Ingredients

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

Directions

1

Boil the potatoes in salted water in a large saucepan over medium-high heat for about 20 minutes, until tender.
2

Drain and let cool slightly.
3

Peel and cut into 1/2 in (13mm) cubes.
4

Meanwhile, in another saucepan of lightly salted water over medium-high heat, boil the carrot for about 4 minutes, until almost tender.
5

Add the peas, return to a boil, and cook for about 3 minutes more, until the peas are tender.
6

Drain, rinse under cold running water, drain well, and pat dry with paper towels.
7

Mix the potatoes, carrots, peas, tuna, and most of the roasted pepper strips together with the mayonnaise in a bowl.
8

Season with salt and pepper.
9

Spoon into a serving dish, add the eggs and reserved pepper strips.
10

Sprinkle with parsley and serve chilled or at room temperature.