Ensaladilla rusa

Method

Peel and dice the potatoes and carrots into small 1cm cubes, then boil together in salted water for 8-10 minutes until tender but still holding their shape. Add the peas and cook for a further 2 minutes, then drain thoroughly and allow to cool completely. Hard-boil the eggs, peel and dice them into small pieces. In a large bowl, fold together the cooled vegetables, eggs, and mayonnaise gently until evenly coated, then season with paprika, salt, pepper and lemon juice. Chop the anchovies and olives and fold into the salad, adjusting seasoning to taste. Chill for at least 30 minutes before serving.