Ensaladilla Rusa (Russian Potato Salad)

Ingredients

For 8 servings

• •3 pounds yellow potatoes (1.36 kg; about 5 medium potatoes)
• •2 medium carrots (8 ounces; 227 g total), peeled and ends trimmed
• •3 c. à café (9 g) Diamond Crystal kosher salt, plus more for cooking water and to taste; for table salt, use half as much by volume or the same weight
• •1 tasse frozen peas (4 1/2 ounces; 128 g)
• •5 large hard-boiled eggs , finely chopped (see notes)
• •1 3/4 cups (420 ml) store-bought or homemade mayonnaise or aioli
• •1 (5-ounce; 142 g) can drained tuna in oil (see notes)
• •1 c. à soupe (15 ml) sherry vinegar
• •I cup poached shrimp (optional)
• •1 /3 cup pitted or pimento-stuffed olives (1 3/4 ounces; 50 g) (optional)
• •8 anchovy fillets (optional)

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.