Ensaladilla Rusa - the King of potato salads

Ingredients
1kg Maris Piper potatoes
3 large carrots
3 tins tuna steak

1/2 tin anchovies in olive oil

3 cups frozen garden peas
2 cups chopped pickled gherkins

1 cup chopped pitted green olives
2 cloves garlic
Extra virgin olive oil
Wine vinegar

3 cups mayonnaise

4 hard boiled eggs
Roasted red pepper for garnish (jar version is fine)

Spanish smoked paprika (Pimenton)

Method:

Place the potatoes in a large pan salted water and cook until knife tender, approx 25mins. Also cook the carrots in the same water but for about 10mins less. In the meantime roughly chop the gherkins and olives. Once the potatoes and carrots are done, use the boiling water to cook the frozen peas for a couple of minutes, and then hard boil the eggs for 10mins. 

Once the potatoes are cooked, put aside until they are cool enough to peel and roughly slice. Dice the cooked carrots. Combine the carrots, potatoes and peas in a bowl and season. Poor over the olive oil from the tins of tuna and anchovy, as well as the extra virgin oil and vinegar. In a mortar and pestle combine the anchovy fillets with 2 cloves of garlic and some coarse sea salt and grind to a fine paste. Combine with the potatoes, and add in the chopped gherkins and olives. Fold in the mayonnaise.

Place in the serving dish and garnish with hard boiled eggs and the red peppers, as per the picture attached.

Enjoy!