Ensaladilla Rusa (Spain)

Preparation

1. 1

   Peel the potatoes and carrot, cut them into small even 1 cm dice so they cook evenly.

2. 2

   Boil them together in salted water for 12-15 minutes, until tender at the tip of a knife but not falling apart. Drain and let cool completely.

3. 3

   Meanwhile, boil the eggs for 9-10 minutes for a firm yolk, then plunge them into cold water to stop the cooking, peel and cut into small pieces.

4. 4

   In a large bowl, gently mix the potatoes, carrot, eggs and drained, flaked tuna.

5. 5

   Add the oil little by little while mixing gently, as if building a mayonnaise, until all the ingredients are well coated without crushing them.

6. 6

   Taste and adjust the seasoning, arrange the olives nicely on top and refrigerate for at least 1 hour before serving, well chilled.