Ensaladilla Rusa

What to Put on the Table With Ensaladilla Rusa

• Bread sticks
• Cold beer
• Dry sherry

How to Cook Ensaladilla Rusa

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1. Boil the potatoes and carrots whole in salted water for 20 minutes. Add the peas for the last 3 minutes. Boil the eggs for 10 minutes separately.

   Mark done Start 20 min timer

2. Peel and dice the vegetables small while warm. Toss with the vinegar and salt. Cool completely.

   Mark done

3. Chop the eggs and fold into the vegetables with the tuna and 160 g of the mayonnaise.

   Mark done

4. Pile onto a plate, smooth with the remaining mayonnaise and decorate with the olives and peppers.

   Mark done

5. Chill for 1 hour before serving.

   Mark done Start 1 hr timer

A Few Notes

Dice the vegetables while still warm.

Cool completely before the mayonnaise goes in.

Bind with enough mayonnaise to hold a mound.

Changing the Recipe

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Keeping What's Left

Keeps for 2 days in the fridge.

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.