CASA VEGA
Nerja, España
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TapasEasy🕒 40 min6 servings
Ensaladilla Rusa
Spanish potato salad with tuna, carrots and peas in a creamy mayonnaise dressing — the perfect cold tapa.
Ingredients
- 500 g potatoes
- 2 carrots
- 150 g frozen peas
- 1 can tuna in oil (150 g), drained
- 2 hard-boiled eggs
- 200 ml mayonnaise
- 1 tbsp lemon juice
- Salt and pepper
Method
- 1
Boil the potatoes and carrots until tender, then cut into small cubes
- 2
Boil the peas for a few minutes until tender
- 3
Mix the potatoes, carrots, peas and tuna in a bowl
- 4
Coarsely chop the eggs and fold them in
- 5
Stir the mayonnaise with lemon juice, salt and pepper, then fold gently into the salad
- 6
Chill for at least 1 hour before serving
Recipe tips
The salad tastes best after resting in the fridge for a couple of hours, so the flavors settle.