Ensaladilla

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Known as Russian salad elsewhere, this “salad of little things” became extremely popular during the Spanish civil war in the 1930s, when ingredients were scarce and it was easier to make a salad of whatever vegetables you had to hand, or could purchase cheaply. A favourite salad, this dish is welcome on any buffet table.

Ingredients

  • 8 new potatoes, scrubbed and quartered
  • 1 large carrot, diced
  • 115 g/4

Method

  1. Make the aioli. Crush the garlic with the salt in a mortar and whisk or stir into the mayonnaise.
  2. Cook the potatoes and diced carrot in a pan of boiling lightly salted water for 5–8 minutes until almost tender.

  3. Add the beans