Ensaladilla rusa (Spanish potato salad)

Ensaladilla rusa might just be one of my favourite things to eat of all time. I love it equally at the peak of summer and at the height of winter, as a side alongside other dishes or as the sole filling in a sandwich. This potato salad is a traditional dish in Spain despite its name, meaning 'little Russian salad', but it's also present in Eastern European cuisines with some variations.

My version veers off slightly from the traditional, with the addition of Greek yoghurt, lemon juice, black pepper and dill to the dressing. These changes add lightness, brightness and dimension to the salad - all wins in my book. Get the recipe below and let me know if you agree.

Recipe.

Yield: 4-6 servings.

Prep time: 15 mins.
Cook time: 15 mins.

Total time: 30 mins.

For the salad:

• 5 medium potatoes, unpeeled.
• 2 carrots, unpeeled.
• 3 eggs.
• 1 cup of frozen peas.
• 1 handful of green olives.

For the dressing:

• 3 tbsp of Greek yoghurt.
• 2 tbsp of mayonnaise.
• Squeeze of lemon.
• Cracked black pepper.
• 1 handful of dill, chopped.

1. In a big pot, place the potatoes, carrots and eggs. Cover with cold water and place on medium-high heat until boiling*. Salt generously. Once it starts boiling, cover and turn the heat to medium-low to cook at a simmer.
2. After 8 minutes, take out the eggs and place them into an ice bath. If you would like the eggs to be soft-boiled, take them out at the 6-minute mark instead.
3. Allow the potatoes and carrots to continue cooking for 4-6 more minutes. Check if they're ready by piercing them with a sharp knife. If they're soft the whole way through and slip off the knife, they're ready. You might have to take them out at different times if they vary in sizes as some will cook faster than others. Don't drain the water, we're going to cook the peas in it!
4. Add the frozen peas to the pot and cook for 4 minutes. Drain.
5. Slice the olives while you wait for your potatoes and carrots to cool off slightly. Then, carefully peel the vegetables and dice. If you like a chunkier salad with more texture, chop into bigger cubes. If you'd like it to be creamier and more cohesive, dice into smaller pieces. Do the same with the eggs.
6. To make the dressing, combine all of the ingredients in a small bowl and season with salt to taste.
7. Add the dressing to the salad and combine well. Taste and add more salt and pepper if needed.

* Starting the cooking process of the potatoes, carrots and eggs with cold water will allow the ingredients to cook evenly as the water starts heating up. Don't start off with boiling water to shorten the cooking time, it's not worth it.

The salad will keep in the fridge for 2-3 days stored in an airtight container.