Dairy-Free Ensaladilla Rusa
Elevate your appetizer game with this delightful Dairy-Free Ensaladilla Rusa, a fresh and creamy twist on the classic Spanish potato salad. Perfectly cooked potatoes, carrots, and peas form the vibrant base, complemented by protein-rich chunks of tuna and chopped boiled eggs for satisfying flavor and texture. A homemade, dairy-free mayonnaise made from olive oil, lemon juice, and Dijon mustard ties everything together, delivering a light yet luxurious dressing without the need for traditional dairy. Green olives lend a briny pop, while fresh parsley adds a burst of color and herbaceous flair. Easily customized and simple to prepare, this crowd-pleasing dish is ideal for a chilled summer salad or a room-temperature addition to an elegant buffet table. Whether you’re catering to dietary restrictions or simply craving a healthier spin, this recipe promises creamy indulgence and Mediterranean-inspired bliss in every bite.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 2 medium Carrots
- 1 cup Frozen peas
- 5 ounces Canned tuna
- 3 large Eggs
- 0.5 cup Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Green olives
- 2 tablespoons Chopped parsley
Instructions
Wash and peel the potatoes and carrots. Cut them into small cubes of about 1/2 inch.
In a large pot, bring water to a boil and add a generous pinch of salt. Add the cubed potatoes and carrots to the boiling water.
Cook the potatoes and carrots for about 15 minutes, until they are fork-tender but not mushy.
In another smaller pot, place the eggs and cover them with water. Bring to a rolling boil, then reduce the heat and let simmer for 10 minutes. Once done, transfer the eggs to an ice bath to cool.
In the last 5 minutes of boiling the potatoes and carrots, add the frozen peas to the pot to cook them as well.
Drain the cooked vegetables in a colander and let them cool completely.
While the vegetables cool, prepare the mayonnaise: In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until fully emulsified and creamy.
Peel the boiled eggs and chop them into small pieces.
In a large bowl, combine the cooled potatoes, carrots, peas, chopped eggs, canned tuna (drained), and chopped green olives.
Pour the mayonnaise dressing over the mixture and gently toss everything together until well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 5236 mg | 228% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 23.8 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 406 mg | 31% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4581 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
