Ensaladilla Tasca
Indulge in the classic Spanish flavors of Ensaladilla Tasca, a refreshing and creamy potato salad bursting with Mediterranean charm. This traditional tapa combines tender potatoes, sweet carrots, and vibrant peas with the rich taste of canned tuna in olive oil, all coated in a luscious mayonnaise dressing. Hard-boiled eggs and briny green olives add layers of texture and depth, while a hint of extra virgin olive oil and freshly cracked black pepper enhance the dish’s savory profile. Perfectly chilled for a satisfying bite, this crowd-pleasing recipe is effortlessly simple yet elegantly delicious. Serve it as a versatile side dish or as part of your tapas spread, paired with crusty bread or crisp crackers for the ultimate Spanish-inspired experience.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 medium Carrots
- 100 grams Frozen peas
- 150 grams Canned tuna in olive oil
- 200 grams Mayonnaise
- 50 grams Pitted green olives
- 2 large Hard-boiled eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Parsley (optional, for garnish)
Instructions
Peel and chop the potatoes and carrots into roughly 1-inch pieces.
Bring a large pot of salted water to a boil. Add the chopped potatoes and carrots to the pot and cook for 12-15 minutes, or until tender but not falling apart.
In a separate smaller pot, bring water to a boil, then add the frozen peas. Cook for 2-3 minutes, then immediately transfer the peas to an ice bath to preserve their bright green color. Drain and set aside.
While the vegetables are cooking, place eggs into a saucepan of water and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove the eggs and immediately transfer them to an ice bath, peel once cooled, and chop into small cubes.
Once the potatoes and carrots are done cooking, drain them and allow them to cool to room temperature.
Transfer the cooled potatoes, carrots, and peas to a large mixing bowl. Add the canned tuna (drained), chopped hard-boiled eggs, mayonnaise, extra virgin olive oil, salt, and ground black pepper. Mix gently to combine, being careful not to break up the potatoes too much.
Slice the green olives into thin rounds and mix most of them into the salad, reserving a few for garnish.
Cover the mixing bowl and refrigerate the dish for at least 1 hour before serving to allow the flavors to meld.
Before serving, garnish the Ensaladilla Tasca with the reserved green olive slices and, if desired, a sprinkle of chopped parsley.
Serve chilled as a tapa or side dish with crusty bread or crackers.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 746 mg | 16% | |
*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.
