Ensalada Russa - Summer Salad

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 -8 idaho potatoes, peeled
• 6 eggs
• 1 cup pimento stuffed olive
• 1 cup of cooked green sweet peas
• 1 slice pimentos (optional)
• 2 cans tuna in olive oil, drained (the best one to use is the one imported from spain)
• 2 -3 tablespoons mayonnaise

Recipe

• 1 peel the potatoes and wash them. boil the potatoes and eggs in the same pot if you want or in separate pots. the potatoes will be done once you stick a fork in them and they break apart easily. drain and set aside to cool.
• 2 boil the green sweet peas in a pot. drain and set aside.
• 3 in the meantime, while the potatoes are cooking, slice the olives in four pieces.(in half and then in half again.) set aside.
• 4 peel the shell off of the eggs as soon as they are done cooking. (caution they will be hot) i find that it is easier to remove the egg shell under cold running water. put one egg aside and cut the remaining eggs into very small pieces.
• 5 check to see if potatoes are cool enough. if they are you will need a mixing bowl. put the potatoes in the bowl and mash them with masher (do not use a mixer) mash the potatoes until there are a few lumps.
• 6 add the tuna, eggs, peas, and olives. mix all these ingredients thoroughly together using an"under and over" motion so all ingredients are mixed well.
• 7 add the mayonnaise a little at a time. i usually only need to use 2 tbsp of it. mix in the mayonnaise until blended together. you don't want too much mayonnaise in this salad.
• 8 once all ingredients have been mixed transfer mix to a serving salad dish of your choice.
• 9 you can decorate the top of the salad with the 1 egg you set aside earlier cut into four length wise pieces and the 1 slice of pimento sliced into 4 thin pieces.( this is optional)
• 10 refrigerate for a few hours or overnight and serve at your favorite bbq gathering.