Ensaladilla Rusa
A creamy Spanish potato salad with tuna, carrots, peas, and olives.
Serves 6
Prep 20 min
Cook 25 min
Ingredients
- 1 1/2 lb potatoes, peeled and cubed
- 2 carrots, diced
- 1/2 cup peas
- 3 hard-boiled eggs, chopped
- 1 can (5 oz) tuna in olive oil, drained
- 1/2 cup mayonnaise
- 2 tablespoons chopped olives
- 1 tablespoon sherry vinegar
- 1/2 teaspoon salt
- 1 roasted red pepper, to garnish
Steps
Step 1. Boil the potatoes and carrots in salted water for 12 to 15 minutes, adding the peas for the last 3, until tender. Drain and cool.
Step 2. Mix with the eggs, tuna, olives, and vinegar.
Step 3. Fold in the mayonnaise and salt.
Step 4. Chill for 1 hour. Garnish with roasted pepper and serve cold.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.