Spanish potato salad


Sorteo Le CreusetEnsaladilla rusa


The name for this potato salad in Spain is “ensaladilla rusa”, or Russian Salad. It seems that the original version of the salad was invented in the 1860s by Lucien Olivier, the chef of the Hermitage, one of Moscow’s most celebrated restaurants. The exact recipe — particularly that of the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck.

There are many versions of this Spanish recipe, and all of them are delicious! You could add some chopped pickles, green olives, shrimps or red peppers.


IMG_0858

ensaladilla rusa (IMG_0761)


{Spanish potato salad}

Prep time: 20 min

Cooking time: 25 min

Serves: 4

Ingredients

    Potato salad:

  • 4 potatoes
  • 1 carrot
  • 2 eggs
  • 1 cup boiled or steamed peas
  • 1 can tuna, drained
  • Homemade mayonnaise:

  • 1 egg
  • 350 ml extra virgin olive oil
  • pinch of salt
  • 2 tbs vinegar
  • Crab pâte:

  • 1 can anchovies, drained
  • 1 can mussels, drained
  • 15 crab stichs
  • 2 tbs mayonnaise
  • 1/2 sweet onion
  • 1 tbs dry Sherry wine (Fino)
  • 50 g butter, room temperature
  • To decorate:

  • 12 quail eggs, hard boiled and peeled

Directions:

  1. Place potatoes and carrot in boiling water until they are cooked through (about 25 minutes). Remove from water and let cool, whilst hard boiling the eggs (it will take about 15 minutes). Remove from water and let cool. Peel potatoes and carrot, chop into very small cubes. Chop hard boiled eggs as well, mix with tuna and peas, and reserve in the fridge whilst preparing the mayonnaise
  2. Place all mayonnaise ingredients in a thin bottomed mixing container, place the stick blender at the bottom of the container, and blend until the mixture emulsifies. Don’t lift the blender: keep it at the bottom until the bottom of the mixture starts to really thicken and turn to mayonnaise. Once the bottom half of the mixture has turned to mayonnaise, you may lift up the mixer to finish mixing in the oil at the top. Taste
    and add more salt or vinegar if needed.
  3. Add the mayonnaise to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, and cover with more mayonnaise, preparing for decoration. Reserve in the fridge
  4. Now were are going to prepare our crab pâte. Chop all ingredients, and place in a mixing container (excepting butter). Blend until smooth. Take 150 g pâte (store the remaining pâte in the fridge, inside an airtight container to dip anytime you want) and mix it with 50 g butter.
  5. Fill a piping bag with the crab pâte, cut a small hole at the end, and then very slowly pipe the “nest”, building up the side of the nest going round and round. Keep in the fridge
  6. Just before serving, decorate with hard boiled quail eggs

NOTES:

  • To boil quail eggs, place them in small saucepan with water, bring to boil, and then count about four minutes (soft boil)
  • Use room temperature eggs to prepare mayonnaise, this way there are less chances that the mayonnaise will “break”
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina


2 Comments a “Spanish potato salad”

  1. 24 April 2013, 7:40 pm - Carmela

    Unas fotos preciosas y llenas de colorido, muy primaverales.Besos.

  2. 6 June 2014, 3:33 am - RECETAS

    En una olla grande, poner caldo a hervir. Espléndidamente el caldo
    salada, luego agregue la pasta y cocinar inclusive que esté al
    dente, unos cinco a 7 minutos. Cepa y enjuague con agua fría para detener el
    proceso de hervor. Arrinconar pasta. Limpiar la marmita.
    En la misma guiso, sobre fuego mediano, derretir 2 cucharadas de
    mantequilla. Una vez que la mantequilla empiece a mirar espumosa, agregar los champiñones y adobar durante 6 minutos, RECETAS ORIGINAL volteando
    hongos una vez, hasta que aparezcan hongos marchitas y
    ligeramente dorados. Transferencia de setas en un recipiente pequeño y
    arrinconar. Limpiar la cacerola.
    En una cocido pequeña, calentar la cuajada a fuego cachazudo inclusive que las burbujas pequeñas comienzan a formar, de 7 a diez minutos.
    Apague la llama rápidamente, pero mantener la bandeja
    en el horno para su uso detrás.
    En la cazo, calor dos cucharadas trufa de mantequilla y dos cucharadas de mantequilla salada a
    fuego calmoso. Agregue la fécula y batir constantemente durante dos minutos, hasta
    que una suave pasta de formas. Lentamente Agregue crema en incrementos de 1/4 vasija.
    Tenga cuidado actualmente que comenzará a bullir. Revuelva
    con cada aditamento de crema, así que no hay forma de grumos en la moje.
    Permanecer a remover y guisar un a dos minutos más,
    inclusive que espese y es suave. Agregar el naterón brie y gruyere y batir inclusive que el queso
    se derrita completamente en la moje. Agregue los champiñones cocidos, setas jugos y pastas.
    Continúe cocinando incluso que la mezcla se calienta a sesgo y hervir a fuego lento.

    Sazonar con sal y pebre al gusto. Adorne con el perejil picado.

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