Ensaladilla Rusa Española

Instructions

1. Step 1

   Place the potatoes and carrots in the large saucepan and cover them with cold water. Add ¾ tsp (5 gr) salt, bring to a boil over high heat, then reduce to medium heat.

   Ingredients used: 200.0 gr Carrot, 700.0 gr Potato, 5.0 gr Salt

   Cookware: large saucepan

2. Step 2

   Cook the potatoes and carrots for 7 minutes. Add the peas and continue cooking until the potatoes are tender but retain their shape.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Green Pea

   Cookware: large saucepan

3. Step 3

   Drain the vegetables thoroughly in the colander, then leave them to cool to room temperature.

   Timer: 20 min (fixed)

   Cookware: colander

4. Step 4

   Place the eggs in the small saucepan and cover them with cold water. Bring to a boil over high heat, reduce to low heat, and cook until firm.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: small saucepan

5. Step 5

   Cool the cooked eggs in cold water, then peel and chop them on the cutting board.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, small saucepan

6. Step 6

   Transfer the cooled vegetables and chopped eggs to the mixing bowl. Add the tuna, olives, roasted red pepper, remaining ½ tsp (3 gr) salt, black pepper, and ⅞ cup (220 gr) mayonnaise, then fold gently until evenly combined.

   Timer: 5 min (fixed)

   Ingredients used: 80.0 gr Green Olive, 1.0 gr Ground Black Pepper, 220.0 gr Mayonnaise, 80.0 gr Red Bell Pepper, 3.0 gr Salt, 160.0 gr Tuna

   Cookware: Large Spoon, mixing bowl

7. Step 7

   Smooth the salad in the bowl, spread the remaining 2 tbsp (30 gr) mayonnaise over the top, and garnish with the remaining ⅛ piece (20 gr) roasted red pepper. Cover and refrigerate at 5°C or below before serving.

   Timer: 60 min (fixed)

   Ingredients used: 30.0 gr Mayonnaise, 20.0 gr Red Bell Pepper

   Cookware: Large Spoon, mixing bowl