Ensaladilla Rusa

Yields 8 portions

Ingredient Amount
Potatoes, red, medium scrubbed and peeled 2-3 ea. (about 1 lb)
Carrots, medium, peeled 2 ea.
Peas, fresh or thawed frozen 1 cup
Spanish (flat-leaf) parsley, chopped 1/2 cup, plus a few sprigs to garnish
Eggs, hard cooked, small dice 1 1/2 cups
Salt 1/4 tsp.
Pepper 1/4 tsp.
Mayonesa 1 1/2 cups
Tuna, canned in olive oil, drained 1 3/4 cups

Method

  1. Bring 8 cups of salted water to a boil in a medium saucepan over medium-high heat. Add the potatoes and carrots and bring back to a gentle boil. Remove the carrots when just tender, after about 15 minutes. Cook the potatoes 10 to 15 minutes longer, or until just tender. If using fresh peas, bring 2 cups of salted water to a boil in a small saucepan and cook until just tender, 5 to 10 minutes. If using frozen peas, cook according to the package instructions.
  2. Drain the vegetables and let cool to room temperature on a plate or cookie sheet. Cut the potatoes and carrots into ½-inch dice.
  3. Toss the potatoes and carrots with the peas, parsley, and diced eggs in a large bowl. Season with the salt and pepper. Fold in the mayonnaise and adjust seasoning to taste. Fold in the tuna and serve.

Additional tips

Never refrigerate.

Recipe credit: José Andrés, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.

© 2017 The Culinary Institute of America