Ensaladilla Rusa - Spanish potato salad
User Reviews
4.3
9 reviews
Good
Ensaladilla Rusa - Spanish potato salad
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This Spanish version of potato salad is a classic in tapas bars. Easy, pasty and perfect for so many occasions.
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Ingredients
- 12 oz potatoes recommend waxy, or everyday, not floury
- 4 oz carrots
- ½ cup peas (fresh or frozen)
- ¼ red onion (¼ onion giving approx ⅓ cup)
- 5 oz canned tuna (5oz is 1 small can/tin), good quality, ideally in oil
- ¼ cup mayonnaise homemade if possible, or at least good quality
- ½ tablespoon olive oil
- ¼ teaspoon pepper approx, to taste
- ½ teaspoon red wine vinegar optional
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Instructions
- Cut the potatoes in half and place them in a pot with plenty of cold water and a little salt. Bring to a boil and cook until just cooked through (you want them on the firm side rather than overcooked), around 10 - 15 minutes though timing will depend on size of chunks. Drain and allow to cool.
- While potatoes are cooking, peel and cut the carrot into chunks. Steam or boil until cooked through, around 8 - 10 minutes (depending on size of pieces). If using fresh peas, add them either in with carrots if boiling, or in water under steamer if steaming, around 5 - 6 minutes before end of cooking. If using frozen, add them around 2 - 3 minutes before the end. In both cases, you want them just cooked.
- Drain the carrots and peas and set aside. Cut the carrots into a small dice (if you prefer, you can dice before cooking but I find it easier to cut after so less small pieces to cook, though they will cook a bit faster if cut first).
- Finely dice the red onion and drain the tuna. Peel and chop the cooled potato into a medium-small dice.
- Combine the potato, carrot, peas, tuna and onion in a bowl. Add the mayonnaise and oil. Add some ground black pepper and a little vinegar, if using. Mix everything together so well combined, but gently (try to fold together) so that you don't break up the potatoes too much. Serve at room temperature or chilled (if not using straight away, store in the fridge, but make sure it is well covered).
Notes
- You can use a range of potatoes for this, but a more waxy variety, or an everyday variety like yellow will be better than a floury variety so that it is less likely to break up when you mix.
Nutrition Information
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Calories
479kcal
(24%)
Carbohydrates
42g
(14%)
Protein
20g
(40%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
13g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
37mg
(12%)
Sodium
388mg
(16%)
Potassium
1142mg
(33%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
9817IU
(196%)
Vitamin C
53mg
(59%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2or
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 388mg | 16% |
| Potassium | 1142mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 9817IU | 196% |
| Vitamin C | 53mg | 59% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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