Ensaladilla Rusa- Spanish Potato Salad
Ensaladilla Rusa is a Spanish favorite recipe made with potatoes, carrots, boiled eggs, cooked peas, tuna, and mayonnaise. Delicious!
Servings: 8 servings
Calories: 398kcal
Ingredients
- 1 pound red waxy potatoes boiled
- ½ pound medium carrots peeled
- 2 hard boiled eggs
- 1 roasted pepper from the jar is fine
- 1 cup green peas cooked
- 10 small pitted green olives preferably Spanish
- 1 can of tuna 5 ounces
- 1 ½ cup mayonnaise
- salt and pepper to taste
Instructions
- Wash and scrub the potatoes. Place them in a large pot filled with water.
- Use a smaller pot for cooking the peeled carrots. In the last 5 minutes, add the frozen peas.
- Add a teaspoon of salt to each pot, bring the water to a boil and cook the vegetables until soft but not mushy.
- Separately, cook the eggs for about 7 minutes, remove from the stove and cool them down in cold water. Remove shells and set them aside. Save an egg yolk for decoration.
- Remove the potatoes, carrots, and peas from the heat and let them cool.
- Peel the potatoes.
- Dice potatoes, carrots, eggs, and roasted pepper.
- Place them in a salad bowl.
- Add the cooked peas.
- Drain the can of tuna and add the fish to the vegetables.
- Chop the olives and add them to the salad.
- Add the mayo and mix well.
- Add salt and pepper to your taste.
- Decorate with shredded egg yolk.
- Refrigerate the salad for a while until cool enough, then serve.
Notes
Store in the refrigerator for up to 4 days. Do not freeze.
Nutrition
Serving: 1serving | Calories: 398kcal | Carbohydrates: 15g | Protein: 8g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 501mg | Potassium: 463mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5027IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 1mg
