Try Chef José Andrés easy and delicious recipe for Ensaladilla Rusa - potato salad with White Tuna Belly like you've never tasted before!
- 4 medium russet potatoes (about 1 lb.), scrubbed and peeled
- 1 large carrot, trimmed and peeled
- 1 cup peas (fresh or frozen)
- 3 large eggs
- 1 cup mayonnaise
- José Andrés Picual Extra Virgin Olive Oil [bit.ly/18IXQp9]
- 1 can José Andrés White Tuna Belly in Olive Oil [bit.ly/18gpbRo]
- Salt to taste
- José Andrés Pà de Pages (Rustic Catalan Toast) [bit.ly/1aRGWZF]
In a medium saucepan over medium-high heat, bring 8 cups of water to a boil. Add the potatoes and carrots and bring back to a gentle boil. Remove the carrots when just tender, after about 15 minutes. Cook the potatoes 10 to 15 minutes longer, or until just tender.
If using fresh peas, bring 2 cups of salted water to a boil in a small saucepan and cook until just tender, 5 to 10 minutes. If using frozen peas, cook according to the package instructions.
Drain the vegetables and let cool to room temperature on a plate or cookie sheet.
In a small saucepan, bring 2-3 cups of salted water to a boil. Add the eggs and boil for 10 minutes. Drain the eggs and place them in a bowl of ice water to cool.
Cut the cooled potatoes and carrots into ½-inch cubes. Peel the eggs and cut into 1 inch cubes. Toss the potatoes and carrots, and peas in a large bowl. Season with salt.
Gently fold in the mayonnaise, being careful not to break up the vegetables. Add a drizzle of olive oil and the diced eggs, gently folding them in. Top with flakes of tuna belly and serve with pà de pages toast.
(c) 2013 José Andrés
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