Ensaladilla Rusa Spanish Potato Salad Recipes

Steps:

• In a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
• Add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
• Add onion, pepper, gherkins, baby capers, olives & sliced egg.
• In a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
• Sprinkle with pepper & toss, then refrigerate.
• Before serving, allow to stand at room temperature for an hour so that flavors can meld.

Steps:

• Scrub the potatoes to clean off any lose dirt and sand.
• Pour water into a large pot, cover and bring to a boil on high heat.
• Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
• Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don't overcook the potatoes or when mixing the salad, you'll end up with mashed potatoes!
• Hard boil the eggs.
• Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
• Change every few minutes until the potatoes are cool enough to handle with your bare hands.
• Refrigerate for a few minutes to cool further.
• Put approximately 1 1/2 cups of mayonnaise into a bowl.
• Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
• Drain tuna thoroughly, then crumble with a fork and add to bowl.
• Drain carrots and peas and add to bowl.
• Peel 1 egg, chop and add to bowl.
• Mix all ingredients together.
• Add the mayonnaise mixture to the potatoes and mix thoroughly.
• If necessary, add more mayonnaise.
• Smooth top of potato salad, preparing for decoration.
• Slice remaining red pepper into thin strips and arrange on top of salad.
• Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.