Ensaladilla Rusa (Spanish Russian Salad)

Make classic Spanish ensaladilla rusa with potato, carrot, tuna, peas, egg and mayonnaise. An easy chilled salad that's perfect for tapas.

Ingredients

• 250g potato
• 125g carrot
• 200g tuna (in oil or water), drained
• 75g tinned peas
• 200g mayonnaise
• 1 egg
• Salt to taste

Method

1. Put the whole potato in a pot of cold water and bring to the boil. Peel the carrot and add it whole to the boiling water.
2. Gently lower the egg into the boiling water and cook for 7 minutes, then remove and set aside to cool.
3. Continue cooking the carrot until a knife slides through easily, then remove.
4. Continue cooking the potato until tender, then drain and let cool completely. Peel the potato once cool.
5. Dice the carrot, potato and egg into small, even cubes.
6. In a mixing bowl, combine the diced egg, carrot, drained tuna and peas.
7. Add the mayonnaise and a pinch of salt; mix gently.
8. Fold in the diced potato carefully so the cubes stay intact.
9. Taste and adjust salt. Cover and refrigerate for at least an hour before serving chilled.