Ensaladilla Rusa

1. 1

   Boil the potatoes in salted water in a large saucepan over medium-high heat for about 20 minutes, until tender.

2. 2

   Drain and let cool slightly.

3. 3

   Peel and cut into 1/2 in (13mm) cubes.

4. 4

   Meanwhile, in another saucepan of lightly salted water over medium-high heat, boil the carrot for about 4 minutes, until almost tender.

5. 5

   Add the peas, return to a boil, and cook for about 3 minutes more, until the peas are tender.

6. 6

   Drain, rinse under cold running water, drain well, and pat dry with paper towels.

7. 7

   Mix the potatoes, carrots, peas, tuna, and most of the roasted pepper strips together with the mayonnaise in a bowl.

8. 8

   Season with salt and pepper.

9. 9

   Spoon into a serving dish, add the eggs and reserved pepper strips.

10. 10

    Sprinkle with parsley and serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.