Ensaladilla Rusa - Spanish Potato Salad

Total Time: 30 hrs 20 mins Preparation Time: 30 hrs Cook Time: 20 mins

Ingredients

• Servings: 8
• 7 medium potatoes
• 2 roasted red peppers (bottled is fine)
• 1 (16 ounce) can peas and carrots, drained
• 2 hard-boiled eggs
• 1 (6 ounce) can tuna, drained
• 1 1/2 cups mayonnaise
• 4 -5 stalks asparagus (to garnish) (optional)

Recipe

• 1 scrub the potatoes to clean off any lose dirt and sand.
• 2 pour water into a large pot, cover and bring to a boil on high heat.
• 3 place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
• 4 test the doneness by pricking with a fork to make sure they are cooked, but still firm. don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!
• 5 hard boil the eggs.
• 6 drain the water from the potato pot and add cold water to the pot, covering the potatoes.
• 7 change every few minutes until the potatoes are cool enough to handle with your bare hands.
• 8 refrigerate for a few minutes to cool further.
• 9 put approximately 1 1/2 cups of mayonnaise into a bowl.
• 10 slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
• 11 drain tuna thoroughly, then crumble with a fork and add to bowl.
• 12 drain carrots and peas and add to bowl.
• 13 peel 1 egg, chop and add to bowl.
• 14 mix all ingredients together.
• 15 add the mayonnaise mixture to the potatoes and mix thoroughly.
• 16 if necessary, add more mayonnaise.
• 17 smooth top of potato salad, preparing for decoration.
• 18 slice remaining red pepper into thin strips and arrange on top of salad.
• 19 drain the asparagus and slice hard-boiled eggs carefully. use both to decorate the salad.