Spanish Creamy Seafood Salad: Ensaladilla de Marisco
Fancy enough for your holiday dinner, yet simple enough for your neighborhood potluck, this Spanish creamy seafood salad is sure to please your guests all year round.
Prepare a pot of boiling water as you peel the potato and cut it into small cubes.
Boil the potatoes for around 10-15 minutes, until tender but not falling apart. Drain the potato pieces and set them aside in a medium sized bowl. Salt them generously.
Boil or pan fry your fish and seafood, and remove any skin or shells.
Break the fish and seafood into tiny pieces with your fingers, and add to the boiled potatoes. Allow the potatoes and seafood to cool.
Add in your salsa rosa (or mayonnaise, if you prefer), and mix it in a little at a time. You want to add enough sauce to fully coat the seafood and potatoes, but you don't want them swimming in the sauce.
Refidgerate the mixture for several hours, long enough to allow the flavors to combine well, and then taste the salad for salt. Add in more salt and/or ketchup as needed.