Ensalada Rusa (Tuna Potato Salad)
Servings
6Serving size
about 1 cupThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 3 quart Water |
| 1 pound Yukon gold potatoes |
| 8 ounces Carrots, raw (peeled and cut into 1/4 inch dice) |
| 2 large Egg(s) (hard boiled and cut into small dice) |
| 1 cup Frozen peas (thawed) |
| 1 can Canned no-salt added tuna fish in water (drained) |
| 4 Tbsp. Reduced fat mayonnaise |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Paprika |
Instructions
When the water boils, add the carrots and cook for about 15 minutes.
Remove the carrots and set aside to cool.
Remove the potatoes and let cool for about 10 minutes on the counter, then refrigerate until cold.
Peel the potatoes (the skins should slip off easily).
Cut into 1/2 inch cubes.
Place in a mixing bowl with the carrots, eggs, peas, tuna, mayonnaise, salt, pepper, and paprika.
Fold together gently and chill well.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Potato salad is an amazing thing. Rich and creamy and familiar: real comfort food. This Spanish version is just as familiar to Spaniards as an American version with celery and pickle relish is to Americans. It seems simple and it really is. It also seems more American maybe than Spanish, but this is a great example of translating the Mediterranean diet for the American kitchen: potatoes, veggies, legumes…. Simple and delicious.