Ensalada Rusa (Tuna Potato Salad)
Servings
6Serving size
about 1 cupThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 3 quart Water |
| 1 1/2 pound Idaho potatoes (peeled and cubed) |
| 1 bottle 8 fluid ounces Water |
| 2 ounces Green beans |
| 2 large Egg(s) (hard boiled and cut into small dice) |
| 1 can Canned no-salt added tuna fish in water (drained) |
| 6 Tbsp. Reduced fat mayonnaise |
| 2 ounces Carrots, raw (peeled and shredded) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Paprika |
Instructions
When the water boils, add the potatoes and cook for about 10 minutes.
Strain the potatoes and set aside to cool for about 10 minutes on the counter, then refrigerate until cold.
Put 1 quart water in the saucepan over high heat.
When the water boils, add the green beans and cook for 6 minutes
Remove the beans and refrigerate until cold.
Cut the beans into 1/4 inch pieces. Slice crosswise.
Place in a mixing bowl with the potatoes, eggs, tuna, mayonnaise, carrots, salt, pepper, and paprika.
Fold together gently and chill well.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Potato salad is an amazing thing. Rich and creamy and familiar: real comfort food.
This Spanish version is just as familiar to Spaniards as an American version with celery and pickle relish is to Americans. It seems simple and it really is. It also seems more American maybe than Spanish, but this is a great example of translating the Mediterranean diet for the American kitchen: potatoes, veggies, legumes…. Simple and delicious.
There are tons of variations on this recipe with less tuna, more tuna, more and less carrots and even peas rather than green beans. You can tweak this and make it your own also.