Cooking Lucid
Ensaladilla Rusa
Spanish potato salad with tuna, peas, carrots, and mayonnaise. A tapas classic found in every bar — creamy, nostalgic, and crowd-pleasing.
Prep 20 min
Cook 20 min
Total 40 min
Serves 8
Appetizer·Spanish·Easy
Ingredients
Step 1 — Salad
- 2 lbs potatoes (boiled, cubed)
- 1 can (5 oz) tuna (drained)
- ½ cup peas (cooked)
- 1 carrot (boiled, diced)
- 3 hard-boiled eggs (2 diced, 1 for garnish)
- ¾ cup mayonnaise
- 2 tbsp olive oil
- Salt
- Pimentón and olives (garnish)
Instructions
- 1
Mix
Gently fold potatoes, tuna, peas, carrot, and diced eggs with mayonnaise and olive oil. Season with salt.
- 2
Chill
Refrigerate at least 1 hour for flavors to meld.
- 3
Serve
Mound on a plate, top with sliced egg, paprika, and olives. Serve with breadsticks.
Nutrition per serving: 280 cal · 12g protein · 28g carbs · 14g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
