Russian Salad, courtesy of Spain

On my day off last week, I was pining for something fresh but filling. And as it's FINALLY starting to seem like summer, I thought potato salad would be a nice idea. But not just any 'ole potato salad (the kind with no taste and too much mayo? yeah, not that type). This is a tried-and-true, absolutely delicious staple from the days when I lived in Spain (1,825+ days, fyi).

See, in Spain, they do things different. Spain is different. España es diferente. And one of the simplest and ubiquitous "tapas" or "raciones" you can order, especially in the summer, is "ensaladilla rusa". Literally, this translates to "little Russian salad".

"What's Russian about it?" you ask? Nothing! But that's what it's called, so just go with it. Pate and brie on baguette, people. Go with it.

This recipe is super easy to make, especially if you use frozen mixed vegetables (which 99% of the Spanish population uses, so don't feel bad about taking this shortcut). And this is the basic, traditional recipe:

The ingredients:

• 3-4 yukon gold potatoes, peeled and cubed
  
• 3-4 cups of a mix of: peas, cubed carrots, string beans, corn
• 1/4 c. mayo
• 1 T lemon juice
  
• 1 can of tuna packed in olive oil.
  
• 2 hard boiled eggs
• salt/pepper
• 1 chicken or veggie bullion cube *optional
  

Boil a big pot of water, add the optional bullion cube, and add the potatoes. Cook about 5-6 minutes, then add the frozen or fresh vegetables. Continue to boil for another 5-8 minutes, until everything is tender (but ideally, not mushy. mushy is bad).

Strain the veggies and potatoes, put in a bowl and let cool.

Cut the hard boiled eggs into chunks (I like to cut in half cross-wise, then in quarters). Add to vegetables, and stir. Add drained tuna, mayo and lemon juice. Mix well, season with salt and pepper.

Refrigerate for at least an hour. Serve!

**Alternatives:

• Add 1 T. each of chopped fresh basil and parsley before serving.
• Add 1 T. dijon mustard
• Substitute crab or surimi for the tuna.

This can last for a few days in the fridge, is easy to make, and as you all know, a big crowd pleaser.

Oh, and listen to this while you make it. It'll kick up your summer a notch or two:

amaral - son mis amigos - Publimetro
son mis amigos video clip de amaral

Palabras clave:mis amigos

Vídeo de pmaldacena

Domo Arigato Mr. Roboto

So much cooking lately, don't know where to begin. I guess I'll start with the most interesting:

1. Rolling Sushi
2. Stuffed Mushrooms
3. Pork Chop alla Pizzaiola
4. Watercress Jicama and Orange Salad with Edamame

Yes, I rolled sushi. I've been wanting to do so for quite some time, since I find that I eat sushi rolls at least once a week. Why not do it myself? I tried this once before, as a senior in college. I bought my mat, my sushi rice, my nori, and got to work. This was before youtube, so I had no friggin' idea what I was doing. Needless to say, it turned out to be a goopy, sloppy mess. The rice was undercooked, the nori torn, and the avocado and crab stick falling out of either side. I guess I was so disheartened that I packed up my roll and said sayonara.

Until now.

I'm a big believer in second chances, and why should wonderful, marvelous sushi be an exception? I got a mat (makisu) and wooden rice paddle (shamoji) at the epicenter of all things Japanese, Bed Bath and Beyond (I'm kind of embarrassed to say). The brand is Asian Fusion (my dad's favorite phrase) and sells for $3.99.

Armed with my tools, I headed over to 3rd Ave. and 11th St., where my favorite Japanese market (and now basically ONLY option since JasMart on 23rd St. closed) M2M was awaiting, doors open and humidifier blasting (they always have one at the entrance. No idea why). How do I love M2M? Let me count the ways: they carry produce, prepared foods, random Japanese beauty products, 10+ kinds of rice, every random fermented and/or dried vegetable/soy product/fish/seafood variant you could need, crazy Japanese candy, lots of tofu, frozen food, and beer (yay!)

And their prices are decent for Manhattan.

I picked up a hefty bag of sushi rice, 10 sheets of nori (I was inclined to pick up the 50 pack, but decided I should actually prove to myself I was capable of rolling sushi before going all out), a tub of pickled ginger, black sesame seeds, and some funky dried wasabi pea/carrot/unidentifiable vegetable mix, and was on my way.

Earlier in the week, I had edumacated myself on rolling sushi. Like I said, last time I tried, I was living in the Dark Ages, circa 2001. Thanks to the internets, I got some tips here and here (ok, so not there, but if I learn to roll sushi, what other things might I be able to do?!)

So, then. I cooked my rice. Very sticky, indeed (and that's a good thing). I spread it on my nori, added some cucumber, sesame seeds, and pickled jalapenos. Rolled to perfection as that kind Australian/British/Belgian/South African/Canadian/whatever woman showed me on the internets and voila!






Ok, so the cutting part was actually harder than the rolling. The knife MUST be wet. It MUST be sharp. Another tip, the longer the ingredients (crab, cucumber, radish, carrot, avocado, tuna, whatevs) the better. Otherwise, when you try to cut the roll, the fillings will fall out.

Not so bad for a second timer. Hopefully with practice, I'll be churning out dragon rolls in no time.

Oh, and here's some music to listen to while you try it: