Foto segera hadir
Pemula
French
Classic French Omelette
Sumber: Chef
10 mnt1300 kkal
VegetarianBebas glutenRendah karbo+1
Ensaladilla Rusa
The potato salad every Spanish bar keeps on the counter — potato, carrot and egg diced small, bound with mayonnaise and studded with tuna, peas and olives.
Sumber
Resep oleh Karlos Arguiñano · ⭐ Selebriti · Basque cook and one of Spain's most recognised television faces, with over 30 years on air.
Nama juru masak dan kreator hanya dicantumkan sebagai kredit sumber. More Recipes Please independen dan tidak berafiliasi, tidak didukung, serta tidak disponsori oleh mereka.
Karlos Arguiñano · Hogarmania (official) — Quantities and the 4-serving yield follow the recipe as published on hogarmania.com, the official site of Karlos Arguiñano. The method text here is our own.
Koki: Karlos Arguiñano
Watch it being made · 3 videos
⏱ 60 mnt🍽 4 porsi🇪🇸 Spanyol
Bebas glutenBebas kacangPescatarian
Langkah
Scrub the potatoes clean but leave the skins on. Put them in a pot, cover with cold water and set it over a gentle heat.
💡 Starting in cold water lets the outside and the middle cook at the same pace. Dropped into boiling water, the outside goes to mush first.
Peel the 4 carrots and add them to the same pot. Let everything simmer gently for 25 minutes.
After the 25 minutes, lower the 2 eggs into the pot and add 1 tablespoon of salt. Cook everything together for 10 minutes more.
💡 One pot, one hob, one timer. This staggered order is the whole reason the recipe stays easy.
Drain off the water and leave everything to cool until it is just warm and comfortable to handle.
💡 Warm potato absorbs the dressing better than fridge-cold potato, but hot potato melts mayonnaise into oil. Warm, not hot.
Set the carrots aside on a plate. Peel the potatoes — the skins should slip off with your fingers — and peel the eggs.
Cut the potato and the eggs into small, even dice, roughly the size of a pea.
💡 Even dice is what makes ensaladilla taste like one dish instead of a bowl of separate ingredients. Take the extra minute.
Cut each carrot lengthwise into four long quarters, stack the strips, then cut across them into small pieces.
Halve the 20 olives, then slice them finely so they disappear into the salad rather than sitting on top of it.
Tip the potato, egg, carrot and olives into a large bowl — big enough that you can fold without pressing everything against the sides.
Add the 3 tablespoons of peas and the drained tuna, flaked apart with a fork.
Spoon in the mayonnaise and fold it through gently, turning from the bottom up, until everything is coated and no white streaks remain.
💡 Fold, never stir hard. Beaten potato turns to paste and the salad loses its texture completely.
Taste and adjust the salt. Tuna, olives and mayonnaise all bring salt of their own, so check before you add any.
Smooth the top, chill for at least 30 minutes, then serve cold with a sprig of parsley on top.
💡 Ensaladilla is better on day one and worse on day three. Make it the morning you plan to eat it.
💡 Tips
- Beginner's mistake: boiling peeled, cut potatoes. They drink water, go soft at the edges and the salad turns watery under the mayonnaise. Skins on, whole, cold-water start.
- No tuna? Flaked cooked chicken, prawns, or nothing at all — a plain potato-and-egg ensaladilla is completely normal in Spain.
- Homemade mayonnaise is what the recipe calls for and it does taste different, but good shop-bought mayonnaise loosened with a squeeze of lemon is an honest shortcut.
- Add the mayonnaise in two or three goes rather than all at once. You can always add more; you cannot take it out.
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