To keep with our Spanish food theme, this weekend I made one of our favorite potato salads, ensaladilla rusa, which translated means "little Russian salad", although there is nothing particularly Russian about the dish, and one will find it on the tapas menu of just about every cafe in Espana!Whatever its origins, I think this potato salad is a wonderful alternative to have occasionally in place of the (also delicious) all-American standard. This recipe is based on one I found in The New Spanish Table, a summer favorite of ours because it includes many no fuss, simple dishes, perfect for the hot weather. Here's the ingredient list:
For the salad---
3 medium potatoes, diced
1 large carrot, diced
1 cup cooked peas
1 can tuna, preferably packed in olive oil, drained
2 roasted red peppers (from a can or jar is okay), diced
2 hard-boiled eggs, chopped
For the dressing---
20 pitted green olives
6 or 7 anchovy fillets, chopped
1/3 cup mayonnaise
2 T lemon juice
S&P to taste
Add the potatoes and carrots to boiling water, reduce to medium heat and simmer until they are tender, about 20 minutes. Drain, and let cool to room temperature. Then add the peas, tuna, peppers, and the chopped egg to the cooled potatoes and carrots. With a fork, mash a little so that the salad has a chunky, yet creamy, consistency.
For the dressing, I cheated a bit and used olives stuffed with anchovies; if you really dislike anchovies they can be eliminated. Put the olives/anchovies, mayo, and lemon juice in a blender/food processor (I used a hand-held Braun mixer), and mix to a smooth consistency. Stir into the salad. You may want to add a little more mayonnaise (I did not) and season with salt and pepper (I also skipped the salt as there is plenty in the olives). Refrigerate for at least 2 hours before serving.
Serves 4 to 6 as side dish/8 to 10 as a tapa.
Enjoy!
