Ensaladilla rusa (“Russian salad”) is widely consumed in Spain where it is served as a tapa in many bars.
4-5 small-medium carrots
1 small tin peas
Handful of gherkins (I like to use the extra small ones), chopped
2 small tins of green olives stuffed with anchovies, chopped
2 small tins tuna
200g prawns or shrimps (gambas o camarones)
4 hard boiled eggs, chopped
Small tin of roasted red peppers, chopped
400ml sunflower oil
2 whole eggs
Salt and lemon juice
Peel and cut the potatoes into smallish squares and cook until just tender. Be careful as with them being cut up small, they may only take 5 mins. Peel and cut the carrots also into smallish pieces and cook until tender. Now simply mix all the ingredients in a large bowl. Add salt to taste, drizzle with a little olive oil, carefully stir well and place in the fridge to cool whilst preparing the mayonnaise.
To make the mayonnaise, place the oil, eggs, a big pinch of salt and 1tbs freshly squeezed lemon juice into the hand mixer jug. Place the mixer in the base and, without moving it, start it up on the highest speed. Once the liquids start to emulsify, hold down the jug and slowly lift the mixer, bit by bit until the entire mixture is emulsified. Add more salt and/or lemon juice to taste. Now incorporate as much mayonnaise as required into the prepared salad ingredients and chill until very cold.