Andalusian Tuna and Potato Salad (Ensaladilla Rusa)
This Andalusian Tuna and Potato Salad, also known as Ensaladilla Rusa, is a delightful medley of tender potatoes, flaky tuna, and crisp vegetables, dressed in a rich and creamy mayonnaise.
Equipment
- 2 pots for boiling vegetables and eggs
- 1 large mixing bowl
- 1 small mixing bowl
- 1 colander
- Measuring cups and spoons
- Knife and cutting board
- Whisk
Ingredients
- 1 pound potatoes, peeled and diced
- 1 can tuna in olive oil, drained and flaked 4 ounces or 113g
- 1 medium carrot, peeled and diced about 1/2 cup or 60g
- 1/2 cup frozen peas, thawed 70g
- 1/4 cup roasted red peppers, diced 60g
- 3 tablespoons mayonnaise more if desired
- 1 tablespoon extra virgin olive oil
- 1 teaspoon white wine vinegar
- Salt and pepper to taste
- 2 hard-boiled eggs, chopped
- 2 tablespoons capers, drained optional
- Fresh parsley, chopped for garnish
Instructions
- Start by boiling the diced potatoes in salted water until they are fork-tender, about 10-12 minutes. Drain well and let them cool.
- In the meantime, boil the diced carrot in a separate pot for about 5 minutes or until tender but still slightly crisp. Add the peas to the carrots during the last minute of cooking. Drain and set aside to cool.
- In a large mixing bowl, combine the cooled potatoes and vegetables, flaked tuna, and diced roasted red peppers.
- In a small bowl, whisk together the mayonnaise, olive oil, and white wine vinegar until smooth. Season with salt and pepper to taste.
- Pour the dressing over the potato mixture and gently stir to coat everything evenly. If the salad seems dry, you can add a bit more mayonnaise to reach the desired consistency.
- Fold in the chopped hard-boiled eggs and capers, if using, until well distributed.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a gentle stir and garnish with fresh parsley. Adjust seasoning if necessary.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt or a mayo-yogurt blend.
To make this salad ahead of time, prepare the components and store them separately in the refrigerator. Combine and dress the salad an hour before serving.
This salad can be customized with additional ingredients such as olives, pickles, or fresh herbs like dill or chives.