Sheryl Julian/Globe staff

Serves 4

Ensaladilla Rusa (literally Russian salad) is a traditional Spanish snack of egg, potato, tuna, and peas, a nd often pickles. Originally, it was Salat Oliviye, created in the mid-19th century by Olivier, the chef of Moscow’s fashionable Hermitage restaurant. He used grouse meat and a secret dressing instead of mayonnaise. Later versions replaced game with chicken, the dressing with the ever-popular condiment. This Spanish version uses tuna.

2 eggs
Salt and pepper, to taste
2 medium Yukon Gold or Yellow Finn potatoes, cut into 1-inch pieces
1 medium carrot, halved lengthwise and thinly sliced
1 cup fresh or frozen peas
1 can (5 to 7 ounces) tuna in olive oil, drained
½ medium shallot, thinly sliced
2 dill pickles or 8 cornichon pickles, thinly sliced
cup mayonnaise
2 tablespoons white wine vinegar, or more to taste
2 tablespoons parsley, finely chopped

Advertisement - Continue Reading Below

1.Bring a saucepan of water to a boil. Add the eggs and cook over medium heat for exactly 9 minutes. Transfer to a bowl of cold water, peel a piece of shell off each one, and let the cold tap run into the eggs until they are cold. Peel all the eggs, then dry and chop coarsely.

2. Add a large pinch of salt and the potatoes to the water. Return the water to a boil and let the potatoes bubble steadily for 8 minutes or until almost tender. Add the carrots and continue cooking for 1 minute. Drain into a colander. Rinse with cold water; leave to cool.

3. If using fresh peas, bring a saucepan of water to a boil. Add the fresh peas. Cook for 2 minutes or until bright green and tender. Drain and rinse with cold water. If using frozen peas, rinse with cold water.

4. In a large bowl, combine the potatoes, carrots, eggs, tuna, shallot, and pickles. Toss gently.

5. In another bowl, whisk the mayonnaise, vinegar, parsley, salt, and pepper. Add more vinegar, 1 teaspoon at a time, to thin the mayonnaise until it is a saucy consistency. Add it to the salad with the peas and toss again. Transfer to a shallow bowl.  Molly Kravitz