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Hola!
Today I bring you my plant-based version of a classic Spanish tapa: the Russian potato salad (ensaladilla rusa). It is a chilled potato salad with carrot, peas, vegan tuna, vegan boiled egg and aioli (mayo in the original). Whether you have vegan or omnivorous friends, this garlicky refreshing and satisfying salad will be the star of the BBQ, stealing the spotlight of the main dish. Just like that. Effortless. It goes well as a side with grilled Portobello mushrooms, barbequed asparagus/sprouting broccoli, corn on the hob... I’m getting hungry! Any barbequed veg is nice! You can also take this to a picnic or to the beach, or simply eat it at home to cool you down in the summer heat.
BACKGROUND
The Russian potato salad is better known internationally as Olivier salad, and it is a popular dish in Russia and other surrounding countries from Asia and Europe. It was named after Lucien Olivier, a Russian chef who allegedly came up with the recipe in the 19th century. However, the Russian Salad has been found in earlier recipe books, so like with most things, we will never know its real origin.
Although the literal translation means Russian salad, it is such an integral part of the Spanish lifestyle that you can find it in the frozen aisle of supermarkets in Spain, veg prepped and ready to boil. And if you go into an old-fashioned bar in Spain, you may spot a massive tub of it in those glass-covered counter fridges. It’s a very typical tapa, usually served with some bread sticks. I gather that it’s quite popular because in some parts of Spain is so hot, especially in the summer, that chilled foods help to keep the body cool.
As per usual, there are a few regional variations, but all additions to the basic recipe such as cooked bell pepper strips, prawns or pickles. Some people have it as a side, some people eat it as a starter, and in my family house, because we are one of a kind, we would eat it as a main. A big plate of it.
What I like about this recipe is that it is a bit like Mr Potato Head (another food pun, I can’t help it). You can swap things around or simply remove them, but the concept remains the same: a potato salad. For example, you can add sweetcorn or gherkins if that’s what you like. My sister doesn’t like peas so she removes one by one (she’s a grown woman). If that is your case, adapt the recipe as you see fit.
PLANT-POWER, MAKE UP!
For me, a little bit of garlic saves the day. I find mayo quite bland and acidic. I know that traditionally you wouldn’t make the Russian potato salad with aioli, but my step-mom does it and the results are next level. This was an easy swap with my vegan aioli recipe. And if you’re not a garlic fan, you can use the same recipe but without garlic.
The last component to veganise was the boiled egg. I made vegan egg white similarly to what I used for my Cuban-style rice. I originally used agar, but veggie jelly, which is vegan, is easier to find and works more reliably.
ENSALADILLA RUSA (RUSSIAN POTATO SALAD)
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INGREDIENTS
Vegan egg white: 1 cup unsweetened soya milk + 1 sachet veggie jelly + 1/4 tsp. kala namak (black salt)
800g potatoes (5 medium), peeled and cut into 1cm cubes
150g carrots (2 medium), cut lengthwise into quarters and then into thin slices
1 veg stock cube
1 cup frozen peas
2/3 cup pitted green olives (plus more to decorate), sliced
200g vegan tuna
1/2 cup vegan aioli or vegan mayo
INSTRUCTIONS
- Mix the veggie gelatine and the salt in the cold soya milk, bring to a boil, stir continuously, or as per pack instructions. Pour onto a small container and put in the fridge until it sets.
- Boil the potatoes in veg stock for 2 minutes, add in the carrots and cook for 5 more minutes. Add the peas, bring to a boil and cook for another 3 minutes (10-15 min in total or until all veg are fully cooked). Rinse with cold water and add to a bowl. Add in the sliced pitted green olives (whole or halved) and the vegan tuna. Keep in the fridge until cold before adding the aioli.
- Cut into small pieces the solidified jelly (leave some to decorate) and add in, alongside the vegan aioli and mix well. Adjust seasoning to taste. Put it in the fridge and leave it overnight if you can.
- For presentation, you can make it into a big pile, top with more aioli and grate the rest of the jelly to cover it. You can also decorate with some more olives.
You can keep it in the fridge for up to 5 days.
Bon profit!