There’s this typical dish here that’s called “Ensaladilla Rusa” (literally, Russian Salad) that’s basically a version of potato salad with mayonnaise. A disclaimer: I don’t really like mayonnaise, so I don’t eat this. In fact, the one pictured was made by my mom. But pretty much everyone loves this, so I’m pretty sure you’ll enjoy it (unless you’re weird like me and don’t like mayo either). It’s a great summer side dish, just be sure to keep it refrigerated if it’s hot out! Otherwise it might go bad.
Potato Salad
Recipe adapted from David de Jorge
- 175 g potatoes, boiled and diced
- 50 g carrots, boiled and diced
- 75 g boiled eggs, diced
- 250 g boiled prawns, diced in half inch square pieces
- 75 g avocado, diced in half inch square pieces
- 100 g pickles, diced
- 100 g canned tuna, break it into pieces with a fork
- 75 g scallions, diced
- 500 g mayonnaise (actually, just add the mayonnaise slowly until you reach the desired consistency); we usually make ours with sunflower oil, eggs, and a dash of salt and lemon juice
- 5 g chive, thinly diced
- Salt
Mix everything together except the chives, in a big bowl with the help of a spatula, adding the mayonnaise slowly until you reach the desired consistency. Add the chive and taste it, then add salt as needed. Refrigerate until ready to serve.