Ensaladilla Rusa (Russian Potato Salad)

Method

1. 1

   In a large pot, cover potatoes and carrots with cold water and season generously with salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until the potatoes are easily pierced with a knife and the carrots are fully tender, 20 to 30 minutes. Using a slotted spoon, transfer potatoes and carrots to a cutting board and let sit until cool enough to handle, about 20 minutes; do not drain cooking water.

2. 2

   Meanwhile, add peas to still-boiling cooking water and cook until bright green and tender, about 2 minutes. Drain well and transfer to a large bowl; set aside. Using a clean kitchen towel, gently rub the potatoes to loosen and remove the skin. Cut potatoes and carrots into 1/2-inch pieces; transfer to bowl with peas.

3. 3

   Add eggs, mayonnaise or aioli, tuna, sherry vinegar, and the 3 teaspoons kosher salt to bowl and gently fold to combine. Season to taste with salt, if needed. Cover and refrigerate until flavors meld, at least 30 minutes and up to 4 days.

4. 4

   To Serve: Transfer potato salad to a large serving platter. Top decoratively with shrimp, olives, and anchovies, if using.

Nutrition

calories

574 kcal

fatContent

43 g

fiberContent

5 g

sugarContent

4 g

sodiumContent

779 mg

proteinContent

14 g

cholesterolContent

184 mg

carbohydrateContent

34 g

saturatedFatContent

7 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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