Ensaladilla rusa (Spanish potato salad with tuna and egg)
The tapa on every bar counter in Spain: soft potato, carrot and peas folded with tuna and hard-boiled egg in a creamy dressing, then topped with olives and strips of red pepper. Serve it cold, a good while after making it.
- Time
- 150 min (20 prep + 130 cook)
- Servings
- 4
- Per serving
- 494 kcal
- Protein
- 23 g
Ingredients
- 1 1/3 lb (4 medium) gold potatoes, waxy, scrubbed, left whole
- 2 large carrots, peeled, left whole
- 3 large eggs
- 3/4 cup frozen cooked frozen green peas
- 3 small cans (about 8 1/2 oz drained) canned tuna, drained well and flaked
- 1/2 cup mayonnaise, good shop-bought (made with pasteurised egg)
- 1/4 cup nonfat Greek yogurt, plain Greek, non-fat
- 2 tsp lemon juice
- 3/4 tsp salt
To top
- 12 green olives, pimiento-stuffed, sliced
- 2 strips from a jar roasted red peppers, in thin strips
Steps
- Put the whole potatoes and carrots in a large pot of salted cold water, bring to a boil and simmer gently for 25–30 minutes, until just tender. Add the eggs for the last 10 minutes. Lift everything out and leave to cool for 20 minutes; run the eggs under cold water.
- Cook the peas in boiling water for 2 minutes, drain and cool.
- Peel the potatoes and carrots and cut both into small cubes of about 3/8 inch. Chop two of the eggs and slice the third for the top. Put the vegetables, chopped egg and tuna in a large bowl.
- Stir the mayonnaise, yogurt, lemon juice and salt together, pour over and fold gently, breaking some of the potato so that it binds.
- Smooth into a dish, arrange the sliced egg, olives and pepper strips on top and chill for at least an hour. Take it out 15 minutes before eating. Keeps 2 days in the fridge.
Good to know
What if I want it the bar way, all mayonnaise?
Use 3/4 cup of mayonnaise and no yogurt for the full, rich bar version; it comes to about 37 instead of 44.
Per
- Calories
- 125
- Protein
- (19%)
- 6 g
- Fat
- (54%)
- 7 g
- Carbohydrates
- (27%)
- 9 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 286 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1975 kcal goes into the pot and 1584 g of ingredients comes out as about 1575 g of food: 125 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.