Spanish Potato Salad (Ensaladilla Rusa)
Cilantro and Citronella
Cilantro and Citronella
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  • 2 medium carrots 100 grams (3.5 oz) of peas, fresh or frozen 85 grams (3 oz) of green olives, sliced salt and pepper, to taste bread, for serving For the vegan mayonnaise 3 tablespoons of aquafaba (water from a can of chickpeas) 2 teaspoons lemon juice 2 cloves of garlic, roughly chopped ½ teaspoon salt 1 teaspoon Dijon mustard ½ cup of oil (mild olive or sunflower or a mix of the two) Peel and cut both the potatoes and carrots into cubes of about 1.5 cm (half an inch). Boil them along with the peas in a large pot until tender - about 10 minutes Drain the vegetables and set aside to cool completely. While the vegetables are cooking, prepare the mayonnaise by adding all the ingredients except the oil into a tall measuring cup. Blitz with an immersion blender until the garlic is pureed. Slowly pour in the oil with the blender running the whole time. Taste and adjust the balance of salt, lemon and mustard to your liking. Once the vegetables are cooled, add the olives and as much or as little mayonnaise as you like. Taste and add salt and pepper to your liking. It's better to leave the salad to chill in the fridge for at least a couple of hours for the flavours to mingle, but you can also serve it immediately. Serve with bread on the side. 3.5.3208



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