Spanish “Russian” Salad Recipe
Ensaladilla rusa is without a hint of a doubt one of Spain’s most popular dishes. It is widely consumed all over the country, especially during the summer months, but not only.
Equipment
- Big Pot
- Cutting board
- Knife
- Measuring cups and spoons
- Strainer
- Big bowl
- A rectangular dish for storage
- Fine grater
Ingredients
- 5 big potatoes (around 1 lb worth)
- 1 1/2 cups canned tuna
- 2 cups mayonnaise
- 1 cup pickled veggies (carrot, cauliflower and cucumber)
- 4 eggs
- 1/2 cup roasted red pepper (optional)
- 1/2 green olives (pitted and stuffed with anchovies)
Nutrition
Calories: 557kcal | Carbohydrates: 27g | Protein: 12g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 592mg | Potassium: 714mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1376IU | Vitamin C: 33mg | Calcium: 47mg | Iron: 2mg
Servings: 8
Calories: 557kcal
Instructions
- Start by boiling the potatoes, for 25 minutes until a knife runs through easily. You can boil them with the skin on or peeled, but you have to boil them whole.
- While the potatoes are boiling, boil the eggs for 9 minutes, starting from the boiling point.
- Drain the potatoes and let them cool to room temperature. Let the eggs cool before peeling too.
- Peel them if you boiled them with the skin on them and cut them into small cubes. Add to a bowl.
- Drain the canned tuna and add to the bowl with the potatoes.
- Add the pickled veggies to the bowl.
- Add the mayonnaise to the bowl and mix well.
- Chop the olives in half and set aside
- Chop the roasted pepper into thin strips, and set aside.
- Garnish the top of the Ensaladilla rusa with the grated hard-boiled eggs, the chopped olives, and the roasted peppers.
- Let cool in the fridge for 2-3 hours overnight.
- Que aproveche!
KEYWORD: russian salad recipe
