Ensaladilla Tasca Recipes

ENSALADILLA RUSA - SPANISH POTATO SALAD

Steps:

• Scrub the potatoes to clean off any lose dirt and sand.
• Pour water into a large pot, cover and bring to a boil on high heat.
• Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
• Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don't overcook the potatoes or when mixing the salad, you'll end up with mashed potatoes!
• Hard boil the eggs.
• Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
• Change every few minutes until the potatoes are cool enough to handle with your bare hands.
• Refrigerate for a few minutes to cool further.
• Put approximately 1 1/2 cups of mayonnaise into a bowl.
• Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
• Drain tuna thoroughly, then crumble with a fork and add to bowl.
• Drain carrots and peas and add to bowl.
• Peel 1 egg, chop and add to bowl.
• Mix all ingredients together.
• Add the mayonnaise mixture to the potatoes and mix thoroughly.
• If necessary, add more mayonnaise.
• Smooth top of potato salad, preparing for decoration.
• Slice remaining red pepper into thin strips and arrange on top of salad.
• Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.

ENSALADILLA TASCA

Steps:

• Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion.
• In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges.
• Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with parsley and serve chilled.