Ensaladilla Rusa Spanish Potato Salad
Transport your taste buds to Spain with this creamy and flavorful Ensaladilla Rusa, a classic Spanish potato salad that's perfect for any occasion. Made with tender potatoes, carrots, and peas, complemented by protein-packed tuna and hard-boiled eggs, this dish is coated in a luscious mayo-based dressing with a tangy hint of lemon juice. Traditionally garnished with green olives and roasted red pepper, this vibrant salad is as visually appealing as it is delicious. A staple at tapas bars and family gatherings, this easy-to-make recipe is ready in under an hour (plus chill time) and is best served cold, making it ideal for summer picnics, potlucks, or as a refreshing side dish to your favorite meals.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 medium Carrots
- 1 cup Frozen peas
- 1 small can (approximately 4 oz) Canned tuna (in oil or water, drained)
- 2 Eggs
- 0.75 cup Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 Pitted green olives (for garnish, optional)
- 1 strip Roasted red pepper (for garnish, optional)
Instructions
Wash and peel the potatoes and carrots. Cut them into bite-sized cubes.
Place the potatoes and carrots in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until they are tender but not mushy. Drain and let them cool.
In a separate small pot, boil the eggs for 10 minutes. Cool them under cold running water, peel, and chop them finely.
In another small saucepan, boil the peas for 2-3 minutes, then drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked potatoes, carrots, peas, chopped eggs, and drained tuna.
In a small bowl, mix the mayonnaise with the lemon juice, salt, and black pepper. Add this dressing to the vegetable mixture and gently fold everything together until well combined. Adjust seasoning to taste.
Transfer the salad to a serving dish and smooth the top. Garnish with pitted green olives and roasted red pepper strips for a traditional presentation, if desired.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 4864 mg | 211% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 26.6 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 342 mg | 26% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5635 mg | 120% | |
*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.
