Ensaladilla Rusa (Spanish Potato and Tuna Salad)

A creamy Spanish salad of potatoes, carrots, peas, tuna and mayonnaise.

TIME BREAKDOWN
Prep: 1h 30m
Cook: 25 min
Total: 1 hour 55 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 600g waxy potatoes, peeled and cut into 1.5cm cubes
  • 3 carrots, peeled and cut into 1cm cubes
  • 150g frozen peas
  • 3 large eggs
  • 2 x 145g tins tuna in olive oil, drained
  • 150g mayonnaise
  • 50g pitted green olives, sliced
  • 100g jarred roasted red peppers, drained and sliced
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Method

  1. Boil the potatoes and carrots in salted water for 8 minutes, add the peas and boil for 2 minutes more, then drain and cool completely.

  2. Boil the eggs for 9 minutes, cool in cold water, peel and chop 2 of them, keeping 1 for decoration.

  3. Gently mix the cooled vegetables, chopped eggs, half the tuna, mayonnaise, lemon juice, salt and pepper in a large bowl.

  4. Spoon onto a serving dish, flake over the remaining tuna and decorate with the sliced egg, olives and roasted peppers. Chill for at least 1 hour before serving.