Ensaladilla Rusa

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Ensaladilla Rusa
Ensaladilla Rusa
Ensaladilla rusa sprinkled with pimentón da La Vera dulce
Servings:4 or more as a tapa
Calories per serving:346
Ready in:50 minutes
Prep. time:20 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:25th October 2012
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Although called Little Russian Salad, it is a traditional Spanish tapa. There are many variations of this recipe so you can make it how you like so long as you use potatoes and mix with mayonnaise and vegetables (carrots and peas being the more usual).

Ingredients

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Method

  1. Peel and boil the King Edwards and once cooked, mash them.
  2. Scrape the Charlottes, cut into smallish dice, and boil until tender.
  3. Boil or steam the carrot, beans, peas and peppers. Try not to over-cook them, al dente is ideal.
  4. In a bowl, mix both types of potato with the vegetables and the garlic if using.
  5. Add the mayonnaise or ali-oli whilst the vegetables are still warm. Do be liberal with it as you want to taste the mayonnaise. Mix thoroughly.
  6. Add the olives, gherlins and capers, mixing gently.
  7. Serve in small dishes or on a large plate and garnish as desired with the egg, tune and Jamón serrano.

Variations

Other suggested ingredients include celery, "reineta" apple (Cox's orange pippin is about the nearest variety in the UK) and nuts. Whatever you use, should be chopped quite small. It is not vital to include the garlic, capers and olives, if disliked.

You can also have make it with all mashed or all cubed potatoes, in which case, choose the appropriate potato type.

Chef's notes

If you have the time and patience to make allioli a la catalana, then I feel it is better than plain mayonnaise. Allioli a la moderna is a perfectly acceptable substitute. For the picture above, I used Not-for-wimps garlic mayonnaise which gives the salad a more yellow appearance due to the rapeseed oil content. JuliaBalbilla

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