What a fun-filled, Royal wedding weekend. Parties galore and surround by my children, grandchildren and stepchildren, busy, busy busy.....but never too busy to entertain my guests!!
Here's a quick potato salad, great for any party and a nice healthy, fast food option.
Ensaladilla Rusa
( Potato salad )
The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don’t know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. This is my version.....
Serves 6
Ingredients:
7 medium unpeeled potatoes
Mayonnaise
Small jar of green olive
Paprika
Salt and pepper
Method
Drain the water from the pot and add cold water to the pot, covering the potatoes. Change every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.
Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2") cubes. Return to refrigerator while you prepare the other ingredients.
Boil the eggs until hard.and cool. Peel the eggs, and slice with an egg slicer. Reserve 12 slices of egg and place to one side (for decoration)
Put a large jar of mayonnaise into a bowl. Drain tuna thoroughly, then crumble with a fork and add to bowl. Add the potato, sliced egg and finley chopped spring onion, season and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Add egg, olives and dust with paprika.
Serve with bread sticks
Ingredients:
7 medium unpeeled potatoes
6 hard-boiled eggs
16 oz can tuna, drained (optional)
1 large bunch of spring onions (finley chopped)Mayonnaise
Small jar of green olive
Paprika
Salt and pepper
Method
Scrub the potatoes to clean off any lose dirt. Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!
Drain the water from the pot and add cold water to the pot, covering the potatoes. Change every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.
Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2") cubes. Return to refrigerator while you prepare the other ingredients.
Boil the eggs until hard.and cool. Peel the eggs, and slice with an egg slicer. Reserve 12 slices of egg and place to one side (for decoration)
Put a large jar of mayonnaise into a bowl. Drain tuna thoroughly, then crumble with a fork and add to bowl. Add the potato, sliced egg and finley chopped spring onion, season and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Add egg, olives and dust with paprika.
Serve with bread sticks
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| Potato salad with breadsticks |
