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.
|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|
|2||tablespoons white wine vinegar, or more to taste|
|2||tablespoons parsley, finely chopped|
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