Ensaladillo Rusa(Spanish Potato Salad)

1. 1

   Prepare the potatoes.

2. 2

   Peel, wash and boil.

3. 3

   Chill and cut into very small cubes. Chop the asparagus (saving several for use as decoration). Mix the chopped asparagus, peas, olives, chopped red pimentos, tuna and chopped eggs.

4. 4

   Add mayonnaise and enough asparagus juice until texture desired is reached.

5. 5

   Add the potatoes and salt. Add more mayonnaise and asparagus juice, if needed.

6. 6

   Arrange on serving platter and decorate with asparagus spears, pimento strips, olives and egg wedges. Chill.

7. 7

   Has a creamy texture.

* Per serving · 4 servings · Values may vary.

No additional tips available.