ENSALADILLA RUSA - SPANISH POTATO SALAD

Ensaladilla Rusa - Spanish Potato Salad image

Provided by Annacia

Time P1DT6h20m

Yield 8 serving(s)

Number Of Ingredients 7

7 medium potatoes
2 roasted red peppers (bottled is fine)
1 (16 ounce) can peas and carrots, drained
2 hard-boiled eggs
1 (6 ounce) can tuna, drained
1 1/2 cups mayonnaise
4 -5 stalks white asparagus (to garnish) (optional)

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.