Spanish potato salad with tuna
Ensalada Rusa, ensaladilla, or 'Russian salad' is, strangely enough, primarily a recipe found on menus in Spain. Try this salad yourself!
Ingredients · Servings 4 people
- 2 large potatoes
- 1 medium carrot
- 2 eggs
- 100 g peas
- 1 can of tuna in oil
- 3 tablespoons extra virgin olive oil
- 5 the mayonnaise
Method · P0DT1H0M
- Boil the potatoes in plenty of water for about 18 minutes until tender. Add the carrot during the last 10 minutes and cook along. Drain and let steam dry. Then let cool completely in the refrigerator.
- Meanwhile, bring plenty of water to a boil and hard-boil the eggs for 10 minutes. Rinse under cold running water and peel off the shells. Cut the eggs into coarse pieces and set aside.
- Cut the potatoes and the carrot into even cubes. Mix these in a large bowl with the eggs, peas, tuna, olive oil, and mayonnaise. Season generously with salt and pepper. Serve cold. This recipe is from The Bible of Spanish Cuisine by Raquel Palla Lorden.
