Spanish · PANTRYHOP RECIPE
Ensaladilla Rusa (Spanish Potato Salad)
35 minutes · 6 servings · omnivore
A very common Spanish bar and picnic salad, adapted here with tuna.
Ingredients
Check you have the quantities below.
- 600 g potatoes, diced
- 2 medium carrots, diced
- 120 g peas
- 3 large eggs
- 150 g mayonnaise
- 1 tbsp olive oil
- 1 tsp salt
- 1 can (120 g) tuna, drained
Let’s make it
- Boil potatoes and carrots in salted water until tender, about 12–15 minutes. Add peas for the last 2 minutes. Drain and cool.
- Hard-boil the eggs, peel, and chop them.
- Mix vegetables, eggs, tuna, mayonnaise, olive oil, and salt.
- Chill 15 minutes before serving.
Mash a little of the potato so the salad is softer for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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