Ensaladilla rusa – Spanish potato salad with tuna

Ingredients for 4 portions

• 800 gPotato
• 2Carrots
• 150 gGreen peas, frozen
• 4Eggs
• 200 gTuna, in oil, drained
• 60 gGreen olives, pitted
• 250 gMayonnaise
• to tasteSalt
• 100 gJarred roasted red peppers, in strips

Method

1. Peel the potatoes and carrots and cut them into small dice.
2. Cook them in salted water for 12–15 minutes, until tender but still holding their shape, adding the peas for the last 3 minutes. Drain well.
3. Meanwhile, boil the eggs for 10 minutes, cool them in cold water and peel.
4. Leave the vegetables to cool completely, about 20 minutes.
5. Chop three of the eggs and fold them into the vegetables with the flaked tuna, sliced olives and mayonnaise. Season with salt.
6. Spoon onto a serving dish, smooth the top and decorate with the pepper strips and the last egg, sliced.
7. Chill for at least 1 hour and serve cold.

More recipes

• Baked hake with potatoes and garlic50 min · ≈ €2.50/port.
• Ensalada mixta – mixed salad with tuna and egg25 min · ≈ €2.05/port.
• Pan-fried salmon with garlic, parsley and salad25 min · ≈ €2.75/port.
• Seafood paella55 min · ≈ €4.40/port.