Classic Potato Salad with Crunchy Trout Roe Spanish Recipe

Classic Potato Salad With Crunchy Trout Roe Spanish Recipe

Ingredients

For the MAYONNAISE

• 2 large eggs
• 1 cup Spanish extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt
• 1 cup vegetable oil

For the SALAD

• 4 russet potatoes, peeled
• 1 large carrot, trimmed and peeled
• 7 large eggs
• 16 ounces Spanish canned tuna, preferably oil-packed bonito, separated into flakes
• 1 cup fresh peas, blanched (or thawed frozen peas)
• sea salt to taste
• 4 ounces trout roe, preferably Spanish
• spanish extra-virgin olive oil

Method

1. Prepare the mayonnaise: Break the eggs into a small mixing bowl and add 2 tablespoons of the olive oil, the lemon juice, and the salt
2. Using a hand-held electric mixer, mix at high speed, and then slowly drizzle in the remaining olive oil and the vegetable oil until you have a thick, creamy sauce
3. Prepare the salad: Boil the potatoes and carrot until very soft, about 30 minutes
4. Drain and set aside to cool
5. Meanwhile, place the eggs in a saucepan with water to cover and bring to a boil
6. Boil the eggs for 10 minutes, drain them, and place them in a bowl of ice water to cool
7. Peel the eggs and cut them into 1-inch cubes
8. Put the chopped eggs into a large mixing bowl and add the tuna
9. Cut the cooled potatoes and carrot into 1-inch cubes and add them to the tuna along with the peas
10. Gently stir in 1 cup of the mayonnaise, being careful not to mash the potatoes, carrot, or tuna
11. Season to taste with salt
12. The remaining mayonnaise may be kept in the refrigerator, tightly covered, for 2 to 3 days
13. To serve, divide the salad among 4 plates and top each serving with a spoonful of trout roe
14. Sprinkle with salt and drizzle with olive oil

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