Spanish · 40 min · serves 4

Ensaladilla Rusa (Potato Salad Tapa)

Kept by The Bhook kitchen

Ingredients

• 500 g potatoes (about 3 medium)
• 150 g carrots (2 medium)
• 150 g canned peas (drained)
• 2 eggs
• 1 small jar roasted red peppers (about 80 g, drained)
• 150 g good quality mayonnaise
• 2 small tins tuna in oil (about 150 g, drained)
• salt

Method

1. Peel potatoes and carrots. Cut into small cubes, about 1 cm.
2. Place potatoes and carrots in a pot and cover with cold water. Add a little salt. Bring to boil, simmer 15 min.
3. Add eggs (in shell) to the simmering pot for last 10 min. The veggies are ready when fork tender.
4. Drain veggies and eggs. Rinse eggs under cold water and peel.
5. In a large bowl, mix potatoes, carrots, peas, tuna, chopped roasted red peppers, and mayonnaise. Chop eggs and add.
6. Stir gently until coated but not mashed. Taste for salt. You may need less because of the mayo and tuna.

The salad should be just barely held together by the mayo. Never soupy or stiff.