Ensaladilla rusa is, after tortilla española, probably the most ubiquitous and common pintxo in Spain. With its creamy mishmash of potatoes, hard-boiled egg, mayonnaise, and numerous canned greens and seafood mounded on a bit of bread, it’s a crowd-pleaser. The variations are limitless: the kind of mayonnaise, the reduce of the greens, the proportions, and the inclusion of elements from canned peas to olives to carrots to crimson peppers all yield completely different outcomes. This recipe approximates the ensaladilla from Bar Ezkurra, extensively thought of top-of-the-line in San Sebastián. Make it as written just a few instances, then experiment to search out your personal signature combination.
*In case you use selfmade mayo, the ensaladilla will preserve for as much as 2 days within the fridge, although it’s finest loved the identical day. With store-bought mayo, it would preserve for as much as 3 days.
