Whole30 Ensaladilla Rusa
Discover the perfect Whole30 twist on a classic Spanish favorite with this Whole30 Ensaladilla Rusa! This light yet satisfying potato salad is loaded with tender cubed russet potatoes, sweet carrots, vibrant green peas, and protein-packed tuna, all tied together with a creamy, tangy dressing made from Whole30-compliant mayonnaise, Dijon mustard, and a hint of fresh lemon juice. Chopped hard-boiled eggs add a hearty touch, while fresh parsley brings a burst of flavor to every bite. Packed with wholesome, nutrient-rich ingredients, this dish is ideal for meal prep, picnics, or as a refreshing side. Gluten-free, dairy-free, and Whole30 approved, it's the perfect crowd-pleaser for any occasion. Plus, the chilled serving style makes it a fantastic make-ahead option to let those delicious flavors meld together beautifully!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 medium Carrots
- 0.5 cup Green peas
- 2 cans Canned tuna in water
- 3 Eggs
- 0.5 cup Whole30 compliant mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel and dice the potatoes into small cubes, aiming for 1/2-inch pieces to ensure even cooking.
Peel and dice the carrots into similar size pieces as the potatoes.
In a medium saucepan, bring water to a boil and add a pinch of salt. Add the diced potatoes and carrots, and cook for about 10 minutes until they are fork-tender. Drain and allow to cool.
Meanwhile, bring another pot of water to a boil. Add the eggs gently and boil for about 10 minutes. Once done, transfer the eggs to a bowl of ice water to cool before peeling them.
In a small saucepan, bring water to a boil, add the green peas, and cook for about 2-3 minutes until bright green and tender. Drain and set aside.
Drain the cans of tuna and break the tuna into flakes using a fork.
Peel the boiled eggs and chop them into small pieces.
In a large bowl, combine the cooked potatoes, carrots, green peas, flaked tuna, and chopped eggs.
In a separate small bowl, mix the Whole30 compliant mayonnaise with the Dijon mustard, lemon juice, salt, and pepper until smooth.
Pour the mayonnaise mixture over the salad and gently fold it in until everything is well coated.
Taste and adjust seasoning if necessary with more salt or lemon juice.
Chop the fresh parsley and sprinkle over the salad as a garnish.
Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 4486 mg | 195% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 18.3 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 296 mg | 23% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5042 mg | 107% | |
*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.
