Ensaladilla Rusa
A creamy, bright Spanish potato salad studded with tuna, peas, and hard-cooked egg; simple ingredients transform into a comforting, briny-sweet summer side. Balance of tender potatoes and crisp vegetables makes it equally good chilled or at room temperature.
1 ½ lb potatoes, peeled and cut into 1/2-inch cubes
1 cup carrots, diced
1 cup frozen peas
3 eggs, hard-cooked and chopped
1 can tuna, drained
3 tbsp mayonnaise
1 tbsp olive oil
2 tbsp sweet pickle, finely chopped
2 tbsp pimiento or roasted red pepper, chopped
8 green olives, pitted and sliced
1 tbsp lemon juice
1 tsp salt
1 tsp black pepper, freshly ground
1 tsp paprika, for garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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