Spanish Potato Salad Recipe
Potato salad in Spain was originally named ensaladilla rusa, or Russian Salad because it is said that a Russian invented the salad in the late XIX century. But the Spaniards have made their own unique version because of the hearty twist of using tuna for a healthier lifestyle. This is a classic Spanish Potato Salad that would surely soothe your grumbling stomach and make you want to make it your everyday healthy dish. The Spaniards had wisely made great use of their fresh produce to develop a healthy way of life through their delicious salads. The unique blend of all these ingredients, especially the tuna and the mayonnaise mixed all together would totally make your day and would bring you back to España! Buen provecho!
Ingredients
- 7 medium potatoes
- 2 roasted red peppers
- 1 can of peas and carrots, drained (16 oz or 450 g)
- 2 hard-boiled eggs
- 1 canned tuna, drained (6 oz or 170 g)
- 1½ cups mayonnaise (330 g)
- Optional:4-5 spears white asparagus for garnish
Instructions
- Scrub the potatoes thoroughly to remove any lose dirt and sand.
- Pour water into a large saucepan, cover and bring to a boil on high heat. Put potatoes in the pan and boil them without removing the skins until they are cooked, make sure they aren’t too soft. Prick with a fork to test their doneness and make sure they are cooked but still firm. Don’t overcook the potatoes unless you want them mashed while mixing with the salad.
- Boil the eggs until rigid and cool them afterwards.
- If you are preparing home-made mayonnaise, do so while the potatoes are cooking.
- Drain the boiled water from the pan and add cold water to the potatoes. Change the water every few minutes until the potatoes are cool enough to handle with your bare hands. Place them in the refrigerator for a few minutes to chill.
- Remove the potatoes from refrigerator and peel. Slice into small (approximately ½") cubes. Refrigerate them again while preparing other ingredients.
- Pour approximately 1½ cups of mayonnaise into a basin. Cut one of the roasted peppers into strips about ⅓ inch wide, then slice into smaller pieces and add to container. Drain tuna thoroughly, then grind with a fork and add to basin. Drain the carrots and peas and add to container. Peel one egg, chop and add to basin. Blend all ingredients together until finely mixed.
- Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Decorate the potato salad in any style you prefer.
- Cut the remaining red pepper into slim strips. Drain the white asparagus and slice hard-boiled eggs carefully. Use them to decorate the salad and serve it chilled.
- Enjoy!
