Ensaladilla Rusa
Spanish Potato, Egg and Mayonnaise Salad
Soft potato, carrot and chopped egg bound with a generous amount of mayonnaise. It sounds plain and it is on the counter of almost every bar in Spain, where people argue about whose is best with the seriousness other countries reserve for football.
The recipe read boils the potatoes and carrots in their skins so that they do not take on water, cooks the eggs for 10 to 12 minutes, breaks everything down quite finely and folds in mayonnaise. The chef it quotes says the salad should not be served straight from the fridge.
Ingredients
Ingredients
- 600 g waxy potatoes (3 medium), scrubbed, skins on
- 2 large carrots, scrubbed, unpeeled
- 4 large eggs
- 1 tbsp white wine vinegar
- 300 g mayonnaise
- Fine sea salt
Method
- Boil the vegetables Put the potatoes and carrots in a pan of cold salted water, bring to the boil and simmer gently for 25 to 30 minutes, until a knife goes in easily. The carrots may be ready first; lift them out. Drain and leave until cool enough to handle.
- Boil the eggs Meanwhile, lower the eggs into boiling water with the vinegar and cook for 10 minutes. Cool under the cold tap and peel.
- Chop Peel the potatoes and carrots and cut into dice of about 1 cm, or crush them roughly with a fork for a softer salad. Chop the eggs finely.
- Mix and chill Mix the vegetables and most of the egg in a bowl, season with salt and fold in the mayonnaise. Cover and chill for 1 hour. Take it out 15 minutes before serving and scatter the remaining egg over the top.
Food safety
Mayonnaise salads should not sit out. Keep it refrigerated, bring it out shortly before serving and return leftovers to the fridge within 2 hours.
Dress the vegetables while they are still slightly warm and they take up the mayonnaise better.