Russian salad.

Russian salad is a traditional Spanish dish that is especially enjoyed during the summer for its freshness and flavour. It is easy to prepare and can be made in many different ways, making it an ideal recipe for any occasion. Here is a basic recipe for ensaladilla rusa, without peas or carrots (we actually prefer it that way at home):

Ingredients (for 4 people):

500 g potatoes
3 boiled eggs
1 can of tuna in olive oil (185 g)
1 small red onion (optional)
150 g stuffed green olives
Mayonnaise to taste
Extra virgin olive oil
Salt to taste
Black pepper to taste

Elaboration:

Cook the potatoes: Wash the potatoes and cook them whole in a pot of boiling salted water for 20-25 minutes, or until tender. Drain the potatoes and allow them to cool completely.
Cook the eggs: While the potatoes are cooking, cook the eggs in a pot of boiling water for 10-12 minutes. Once cooked, remove them from the water and allow them to cool slightly before peeling them.
Prepare the vegetables: Peel and finely dice the potatoes (you can even mash them a little to give them a better texture) and the red onion (if you use it). Chop the stuffed olives into very fine slices.
Flake the tuna: Drain the tuna and flake it with a fork.
Mix the ingredients: In a large bowl, put together the chopped boiled potatoes, finely chopped onion, chopped boiled eggs, crumbled tuna and chopped stuffed olives.
Dress the salad: Add the mayonnaise and black pepper (if you like). Mix all the ingredients well until they are well integrated.
Refrigerate: Cover the bowl with cling film and refrigerate the Russian salad for at least 2 hours before serving. This will allow the flavours to blend and the salad to take consistency.

Advice:

For a creamier Russian salad, you can add a good amount of mayonnaise.
You can use other types of olives, such as black olives or olives stuffed with anchovies.
Russian salad is a versatile dish that can be served as a starter, tapa or side dish.

Tricks:

To ensure that the Russian salad is not dry, it is important that the potatoes are well cooked and that they are not too runny after cooking.
If you want a lighter Russian salad, you can use light mayonnaise or Greek yoghurt instead of conventional mayonnaise.
Russian salad keeps well in the fridge for 2-3 days.

Enjoy this summer classic!