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Dive into the world of culinary fusion with Ensaladilla Rusa, a delightful cold salad that seamlessly marries Spanish flavors with Russian origins. Brimming with tender potatoes, crisp carrots, and bound together by creamy mayonnaise, this dish is a testament to the magic that happens when cultures intersect on a plate. Often graced by the savory notes of tuna and the rich touch of hard-boiled eggs, Ensaladilla Rusa is not just a salad, but a journey of flavors from Moscow to Madrid. Perfect for warm evenings, tapas nights, or any gathering that calls for a dish as rich in history as it is in taste.
Ingredientes
4 medium-sized potatoes
2 large carrots
1 cup frozen peas (or canned peas)
3-4 hard-boiled eggs
1 cup mayonnaise (adjust to your liking)
1 can of tuna in oil (drained) (optional)
Salt to taste
Optional: pickles or olives, roasted red peppers, boiled green beans, or other preferred ingredients.
Fresh parsley for garnish (optional)
Preparación
Prepare the Vegetables: Peel the potatoes and carrots. Cut the potatoes into small cubes and slice the carrots.
Boil the Vegetables: In a large pot, add enough water to cover the potatoes, carrots, and a pinch of salt. Bring the water to a boil. Once boiling, add the potatoes and carrots. After about 10 minutes or when they're almost done, add the frozen peas. Boil until the potatoes and carrots are tender, but not mushy. Drain the water and allow the vegetables to cool.
Prepare the Eggs: Separate the yolks from the whites of the hard-boiled eggs. Chop the whites and set aside.
Mix the Salad: In a large mixing bowl, combine the boiled and cooled vegetables, chopped egg whites, drained tuna (if using), and mayonnaise. Mix everything gently until well combined.
Season and Garnish: Season with salt according to taste. Crumble the egg yolks on top for garnish, along with chopped parsley if you like.
Chill: Place the salad in the refrigerator for a couple of hours before serving. This will help the flavors meld together.
Serve: Serve chilled as a starter or side dish.