We had a fantastic tomato salad on our penultimate and our last night (cuz we went back for more!) at El Xampanyet. It was gloriously refreshing and delicious. Reminded me just how much I’d missed ripe tomatoes 
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Not at all like the potato salads I grew up with in North Carolina, or have been subjected to in New England (where for some reason, the potatoes are often barely fork tender) and elsewhere in the US. The pix Phoenikia posted are like many I enjoyed in Spain, and have made in the US using Spanish recipes.
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Like I said, maybe the ones I had in Malaga are a regional thing, heavy on the mayo, lite on the veggies.
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Depends how you make it. Sometimes it’s equal parts everything, sometimes chicken, shrimp, ham or kielbasa are added. That’s how I make it. It’s usually 1/5 potato, 1/5 carrots, 1/5 peas, 1/5 other veg.
Are we still talking about Ensalada Rusa that I had in Spain , or potato salad that we make at home?
Ensalada Rusa/ Olivier / Russian Salad in Spain or made by me when I make Russian Salad. It takes a while to get all the veg cooked and prepped.
My regular potato salad is 90 percent potatoes, 10 percent onion/pickles/ celery/dill/parsley/sometimes basil.
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Gosh to think we almost bumped into one another! You could’ve sent me to all the salad places 
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Can’t edit my first post: I just read about @ChristinaM’s kimchi jigae on WFD and remembered that I have 2 jars of kimchi in our basement fridge and tofu in our main fridge. If the jars haven’t exploded, that’ll be my back-from-FLA meal tomorrow night. Very ripe kimchi makes the best jigae. I’ll quickly thaw rice from the freezer. The guys will have to fend for themselves tomorrow night. Lol
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Fingers crossed! Kimchi and glass shards are not a good combo!
Well remembered. My nephew and his father originate from Soller (although both have lived in the UK for 25+ years).
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Nice topic. I take several long trips a year and several shorter ones, so this is a frequent situation.
If I’m coming back from visiting home, I always carry homemade sandwiches for the trip, with a few extra cheese ones for grilled cheese when jetlagged. Also some other filling homemade snacks to tide me over on the trip and through a couple of days of keeping weird hours. So there isn’t a lot of cooking the first day or two, just tea and coffee, throwing a sandwich in the toaster oven, eating the snacks from home, making eggs, eating yogurt.
I freeze the last of the milk before leaving or keep a small tetrapak so I don’t have to run the store immediately, and usually will do something with eggs if it’s a long trip too. The end of a package of tortillas or bread thrown in the freezer are a good tide-over.
The first couple of days also involves feeding cravings – usually Chinese, Thai, and Japanese. Order of beef chow fun and char siu, Thai green curry and pad see ew, and sushi – I rarely do takeout other than when I return from a trip 
Once I get to the store (day 1 through 3), my first homemade meals are usually roast chicken (with some green vegetable and potato), salmon (sometimes with dal and rice, sometimes with vegetables), chicken soup, or simple, homestyle chicken curry. I tend to crave vegetables, so cauliflower and broccoli are usually in the mix, and often fennel and arugula for salad.
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