Ensaladilla rusa (Spanish Potato Salad)
This traditional tapa is served throughout every region of Spain, with little
variation. A poorly made version will taste like a mouthful of mayonnaise. On
the other hand, a well-made ensaladilla rusa is a perfectly balanced mixture of
potatoes, hard-cooked eggs, and vegetables, using the mayonnaise solely to
accent these other flavors. This colorful salad is served at nearly every tapas
bar; it is even served free at times with an order of beer.
- Serves: 4
- Difficulty: Easy
- Preparation time: 45 minutes
Ingredients
- 3 medium (16 oz) potatoes
- 1 large (3 oz) carrot, diced
- 5 tablespoons shelled green peas
- 2/3 cup (4 oz) green beans
- 1/2 medium onion, chopped
- 1 small red bell pepper, chopped
- 4 cocktail gherkins, sliced
- 2 tablespoons
baby capers
- 12
anchovy-stuffed olives
- 1 hard-cooked egg, sliced thin
- 2/3 cup (5 fl. oz) mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
- Chopped fresh parsley, to garnish
Preparation
In a saucepan, cook the potatoes and carrot in lightly salted water. Bring to
a boil and allow to simmer until almost tender. Fold in the peas and beans, and
cook until all the vegetables are tender. Drain the vegetables and transfer them
into a serving platter. Add the onion, pepper, gherkins, baby capers, anchovy-stuffed
olives, and egg slices.
In a separate bowl, thoroughly combine the mayonaise, lemon juice and mustard.
Add this mixture to the serving platter, mixing well to ensure all the
ingredients are coated. Sprinkle with pepper and toss. Garnish with chopped
parsley and refrigerate. Allow to stand at room temperature for about 1 hour
immediately before serving to enhance the salad's flavor. As any dish made with
mayonnaise, ensaladilla should be refrigerated and will not keep for more than 1
to 2 days.
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