![\"Ensaladilla](\"https:\/\/zarada.net\/wp-content\/uploads\/2009\/03\/ensaladillarusa.jpg\" "\\"Ensaladilla")
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Ensaladilla Rusa (literally – Russian Salad) is a traditional tapa served throughout every region of Spain, with little variation. Nearly every Tapas Bar will serve this colourful salad. A poorly made version will taste like a mouthful of mayonnaise. On the other hand, a well-made ensaladilla rusa is a perfectly balanced mixture of potatoes, hard-boiled eggs, and vegetables, using the mayonnaise solely to accent these other flavours. This colorful salad is served at nearly every tapas bar.<\/em><\/p>\n Our version is a low-calorie version using low-fat mayonnaise \u2013 only 1 calorie per gram of salad!<\/em><\/p>\n Ensaladilla Rusa is best made the day before you want to eat it\u2026that\u2019s when all the flavours come out. It keeps well in the fridge for a few days\u00a0 and is usually eaten with country bread.<\/em><\/p>\n INDGREDIENTS<\/strong><\/p>\n Serves up to 3<\/strong><\/p>\n 400 gm potatoes<\/p>\n 225 gm frozen carrots and peas mix<\/p>\n 1 roasted pimiento (either commercial bottled or home-roasted)<\/p>\n 2 eggs<\/p>\n 150 gm low-fat mayonnaise<\/p>\n 80 gm can of tuna<\/p>\n Salt to taste<\/p>\n DIRECTIONS<\/strong><\/p>\n Boil the eggs. When hard-boiled, drain them and soak in cold water. When cool, peel the eggs and cut them into cubes.<\/p>\n Wash the potatoes and boil them (skin on) for 30 \u2013 35 minutes. The potatoes should be cooked but firm \u2013 not soft for mash. When the boiling time is reached, drain and soak in cold water to cool them quickly and stop the cooking. Use the tip of a knife to remove the skin. Keep the potatoes in the fridge while you prepare other ingredients \u2013 they\u2019re easier to cut when they are cold.<\/p>\n When they are cold, cut them into 1\/2\u201d cubes. (Cut them into 1\/2\u201d slices first, then strips then cubes.) \ud83d\ude42<\/p>\n Boil the peas and carrots, then drain and let cool.<\/p>\n Drain the pimiento, and remove any seeds. Slice them thinly lengthwise.<\/p>\n Place the potatoes, eggs, peas and carrots and pimiento into a salad bowl (large enough to mix all ingredients thoroughly). Drain the tuna and separate them then add them to the mixture.<\/p>\n Add the mayonnaise and salt to taste, then mix well.<\/p>\n Store covered in the refrigerator.<\/p>\n![\"\"](\"https:\/\/zarada.net\/wp-content\/uploads\/2009\/03\/ensaladarusa.jpg\")
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