Yield: 8-10 Tapas Servings
Ensaladilla Rusa Recipe - Spanish Potato Salad
This Ensaladilla Rusa recipe makes a perfect Spanish tapa or side dish. It’s an easy to make Spanish potato salad, made with only a handful of pantry ingredients.
Prep Time
10 minutes
Cook Time
45 minutes
Additional Time
30 minutes
Total Time
1 hour 25 minutes
Ingredients
- 4-5 large potatoes, cooked, peeled, and chopped into bite-sized pieces
- ¼ teaspoon salt
- 2 hard-boiled eggs, yolks removed from the eggs
- 1 cup cooked peas
- ½ cup cooked carrots
- 1 ½ cups mayonnaise
Instructions
- Place the potatoes in a large pot covered with water and a sprinkle of salt. Boil for 20-25 minutes or until a fork passes through, but before they get mushy.
- When done, drain the water and place in the refrigerator for at least 30 minutes, but preferably for a couple of hours.
- When cooled, peel the potato skins and dice the potatoes into small bite-sized pieces.
- Peel the hard-boiled eggs and slice in half. Set the yolks to the side and dice the whites of the egg into bite-sized pieces.
- Place the egg into a large mixing bowl.
- Add the peas and carrots and add to the mixing bowl.
- Add the potatoes, mayo, and sprinkle with salt. Add the tuna if using.
- Blend with a spatula until the potatoes and vegetables are coated in mayo.
- Dice the egg yolks into crumbles.
- Place the potato salad into a serving bowl and garnish with crumbled egg, sliced olives, and sliced roasted red peppers.
Notes
The actual preparation for this recipe is super easy and super quick. It's the prep of the potatoes and hard-boiled eggs that takes time. See the more detailed description above for information.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 408Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 88mgSodium: 322mgCarbohydrates: 35gFiber: 4gSugar: 3gProtein: 7g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.