METHOD
- Cook the sweet potato:
Steam or roast the sweet potato with its skin on for approximately 45 minutes until tender. - Prep the pickles and herbs:
Finely chop all pickled ingredients (capers, pickles, olives, red onion).
Boil and chop the eggs.
Mince the chives and dill, and zest half a lemon. - Make the dressing:
Mix mayonnaise with mustard, lemon juice, salt, pepper, and the chopped herbs. - Assemble:
Peel and dice the cooked sweet potato and eggs.
Gently fold everything together with the dressing. - Serve:
Top with fresh tuna (added just before serving) for a briny, protein-rich finish.
Allergens:
- Eggs
- Fish (tuna)
- Mustard
Chef’s Note:
A vibrant, textured take on a Spanish staple—creamy, tangy, and deeply satisfying. Perfect for festival-goers seeking a refreshing yet hearty tapa.
RECIPE INFORMATION
This dish is our modern twist on the classic ensaladilla rusa (Russian salad). The goal is to highlight the versatility of sweet potato while incorporating it into both cold and warm daily menus.
INGREDIENTS
- Sweet potato
- Hard-boiled eggs
- Sun-dried tomatoes
- Capers
- Pickles
- Red onion
- Green olives
- Mayonnaise
- Chives
- Dill
- Mustard
- Lemon zest
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