Spanish Ensaladilla Rusa

This mega fortifying, nutritious salad has all bases covered with eggs, tuna, carrots, olives, potatoes and a creamy dressing.

Prep Time20

Cook Time20

Total Time40

Course: Salad

Cuisine: Spanish

Keyword: ensaladilla rusa

Servings: people

1 egg yolk
1 egg
150 g neutral tasting oil like vegetable oil plus the reserved olive oil from the tuna (strained)
1 tsp This is an affiliate link.Dijon mustard
2 tsp white wine vinegar or apple cider vinegar
1/4 tsp salt

Boil eggs and unpeeled potatoes and a carrot, cool. Peel 3 eggs, 2 potatoes and 1 carrot and dice, then put everything in a large salad bowl.
Dice pickles (gherkins), olives and 1/2 shallot, add to the same bowl together with the capers.
Take the tuna out of the jar and reserve the oil for the dressing. Flake the tuna into large flakes and add to the salad bowl.
To make the homemade mayo use an immersion blender and a tall and narrow container. Combine the egg yolk and 1 whole egg, vegetable oil, reserved and strained olive oil from the tuna jar (approximately 1-2 tbsp), Dijon mustard, white wine vinegar and salt in the container. Insert the immersion blender and process for a few seconds while moving the blender around until the ingredients turn into a thick mayonnaise. (For an easy version simple whisk together a store bought mayonnaise, white wine vinegar, Dijon mustard and water until smooth.)
Add the dressing to the salad and mix gently taking care not to mash the ingredients together. They should hold their shape, then taste and add salt if needed.
To serve as a tapa, arrange a portion of the salad on a small serving plate and top with the remaining boiled egg cut in half, then top each half with 1/2 tbsp of the salmon caviar. Sprinkle with chopped chives if desired.