Jose Andres

Russian Potato Salad

Serves 4

For many people the warmer weather and blooming buds means picnicking outdoors. And potato salad, of course. This year, give your potato salad an upgrade and make it the José Andrés way. This recipe is the perfect balance of flavors, featuring smoky and sweet piquillo peppers and heart-healthy white tuna, infused with José Andrés’ premium blend of olive oil. Tossed with flavorful aioli and served on our mini breadsticks, it’s an exciting Spanish-spin on a traditional potato salad. To get ready for your next picnic, purchase your José Andrés Foods products for this recipe and get ready to eat!

For the Modern Garlic Aioli:

Makes: 1 Cup

 1 large egg

½ cup José Andrés Extra-Virgin Olive Oil

1 clove garlic, peeled

1 teaspoon José Andrés Reserva Sherry Vinegar

½ cup vegetable oil

Salt, to taste

In a small mixing bowl, add the egg, 2 tablespoons of the olive oil, the garlic and sherry vinegar. Using a hand-held electric mixer, blend the ingredients at high speed until the garlic is puréed into a loose paste.

Continue to mix at the same speed while slowly adding the rest of the olive oil, drop by drop. Add the vegetable oil once all of the olive oil has been added, thinning out the aioli with 1 teaspoon of water if it gets too thick in the process. Continue to blend until the consistency becomes rich and creamy. Season with salt, to taste, before serving. 

For the salad:

 4 medium russet potatoes, scrubbed and peeled

1 large carrot, trimmed and peeled

1 cup peas

3 large eggs

Salt, to taste

1 cup Modern Garlic Aioli

1 can José Andrés White Tuna in Olive Oil

4 José Andrés Roasted Piquillo Peppers, cut into thin strips

Chopped parsley, for garnish

José Andrés Pà de Pages, for serving

Bring a large pot of salted water to a boil over high heat. Add the potatoes and carrot and reduce the heat to medium-high for a gentle boil. Remove the carrot when just tender, after about 15 minutes. Cook the potatoes for 10 to 15 minutes longer, or until just tender. Drain the potatoes and let cool with the carrots. 

Bring another, smaller pot of salted water to a boil. Add the eggs and boil for 10 minutes. Drain the eggs and place them in a bowl of ice water to cool.

 Cut the cooled potatoes and carrots into ½-inch cubes. Peel the eggs and cut into 1 inch cubes. Toss the potatoes, carrots, peas and diced eggs in a large bowl. Season with salt, to taste.

Gently fold in the aioli, being careful so to not break up the vegetables. Fold in the tuna and piquillo peppers, garnish with parsley and serve with pa de pagés toast.