Ensaladilla rusa or Spanish potato salad is common in tapas bars. It is a delicious appetizer or side dish with a mix of flavors. The capers and anchovy-stuffed olives add an interesting bite of saltiness.Â Eat it alongside ham, chicken or other meats. Â This yummy recipe is great for sharing during parties and other gatherings.
3 medium sized potatoes
1 large carrot, diced
5Â tablespoonsÂ shelled green peas
2/3 cup green beans
1/2 medium onion, chopped
1 small red bell pepper, sliced into strips
4 cocktail gherkins, sliced
2 tablespoonsÂ baby capers
12Â anchovy-stuffed olives
2 hard-boiled eggs, sliced thinly
1 teaspoon chopped fresh parsley
2/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
Sliced red bell pepper for garnish
Fill half of a small pot with lightly salted water. Place it over high heat. Add the potatoes and carrots. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the vegetables are almost tender. Add the peas. Cook it for 2-3 minutes or until soft. Drain the vegetables well.
Place the vegetables to a medium sized bowl. Add the onions, bell pepper, gherkins, capers, and egg.
Combine the mayonnaise, lemon juice and mustard in a small bowl. Mix well. Add this mixture into the bowl with vegetables. Sprinkle it with chopped parsley. Gently toss until the vegetables are coated with the dressing. Season it with ground black pepper. Add some salt if desired. Refrigerate for at least an hour.
Transfer the ensaladilla to individual bowls or shape it as desired. Garnish with red bell peppers and stuffed olives. Serve chilled or at room temperature.
Photo Courtesy Of: Â clubthermomix