Ensaladilla

This is another typical Spanish dish, which by the way, it’s called Ensaladilla russa which would translate into something like Russian salad. Not sure where the Russian part of the salad comes from but I’m sure someone has already studied it…

Anyway, a classic Spanish tapa made with veggies (carrot, green beans and peas), potatoes, canned tuna and mayo. I did not have peas this time so I went without. There are two things about this Ensaladilla salad that I like:

A) You can prepare a big batch of the base vegetables (potatoes, carrots, green beans and peas) and freeze them

B) It’s very flexible: you can go with the whole shebang and more (tuna, mayo, veggies, olives, you name it) and make it a full meal, or you can stay very simple and use your base as a side dish.

I like to eat it with a hard boiled egg on the side and I call it a meal.

To prepare it you dice your vegetables, boil them in salted water and let them cool. Once cooled, add tuna and mayo and that’s it. Ready to enjoy.

Ensaladilla

• Author: Carla
• Prep Time: 20
• Cook Time: 10
• Total Time: 30 minutes
• Yield: 4 1x
• Cuisine: Spanish
• Diet: Vegetarian

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Description

A versatile vegetable salad with green beans, carrots, potatoes, canned tuna and mayo. 

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Ingredients

Scale 1x2x3x

• 2 cups diced green beans
• 2 cups diced carrots
• 2 cups diced potatoes
• 1/2 cup mayonnaise
• 1 large can tuna or 2 small
• salt

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Instructions

1. Dice the vegetables about 1/3 inch (1 cm) aprox.
2. Boil the vegetables in salted water for 10 min, Do not overcook them or they will be mushy.
3. Let cool at room temperature.
4. Once cooled, add mayo and tuna, and serve.

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Notes

• You can also add peas to the salad. If you go with them, add them to the boiling water 5 min before cooking time is over.
• I like to serve it with a hard boiled egg on the side – totally optional. 

Keywords: ensaladilla rusa , vegetable salad