Ensaladilla Rusa – Potato Salad Spanish

Name: Ensaladilla Rusa – Potato Salad Spanish
Prep time: 10M
Total time: 25M
Yield: 6 Servings
Cuisine: Spain
Ingredients: 1 lb. Ensaladilla Rusa – Potato Salad Spanishred potatoes, peeled, cut into 1/2-inch cubes; 1¾ tsp. Sea Salt; 1 bag Peas and Carrots; 1 cup Mayonnaise; 4 Ensaladilla Rusa – Potato Salad Spanishmedium eggs, hard-boiled, peeled and chopped, plus crumbled hard-boiled egg yolk, for garnish; ½ cup Pitted Manzanilla Cocktail Olives; 2 cans White Tuna in Olive Oil; 2 tsp. Red Wine Vinegar; ½ cup Fancy Pimientos

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Discover this delicious version of the classic Potato Salad with a Spanish twist, the fantastic Spanish Ensaladilla Rusa. The best of all is that you can prepare it easily in minutes with the incredible flavor of GOYA® <a href="https://www.goya.com/en/products/white-tuna-in-olive-oil/">White Tuna in Olive Oil</a>, which combines with cooked potatoes, green peas, carrots, boiled eggs, mayonnaise, a touch of vinegar, and the versatile GOYA® <a href="https://www.goya.com/en/products/pitted-manzanilla-cocktail-olives/">Pitted Manzanilla Cocktail Olives</a>. Prepare it in advance and serve in small portions to enjoy as a tapa, or appetizer. Garnish with minced red bell pepper, olives, and egg yolk. Ideal for every day of the week or to serve in any celebration.

Total Time

25m

(plus chilling time)

Prep Time:10m

Cook Time:15m

Yields:6 Servings

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Ingredients

1 lb.

red potatoes, peeled, cut into 1/2-inch cubes

1¾ tsp.

GOYA® Sea Salt , plus more, to taste

1 bag
(16 oz.)

GOYA® Peas and Carrots , thawed and patted dry

1 cup

GOYA® Mayonnaise

medium eggs, hard-boiled, peeled and chopped, plus crumbled hard-boiled egg yolk, for garnish

½ cup

roughly chopped GOYA® Pitted Manzanilla Cocktail Olives , plus more for garnish

2 cans
(4 oz.)

GOYA® White Tuna in Olive Oil

2 tsp.

GOYA® Red Wine Vinegar

½ cup

GOYA® Fancy Pimientos , thinly sliced, for garnish

Directions

Kitchen View

Step 1

Bring a large pot of water to boil over high heat. Add the potatoes and a generous pinch of salt. Reduce the heat to medium and cook until the potatoes are fork-tender, about 15 minutes. Drain and set aside to cool slightly until they’re easy to handle.

Step 2

In a large bowl, combine the cooled potatoes, peas and carrots, mayonnaise, eggs, olives, undrained tuna, and vinegar. Using a large spoon, gently fold the ingredients together until well mixed. Season with additional salt to taste. Cover with plastic wrap and refrigerate until well chilled, about 1 hour. To serve, garnish with pimientos, extra olives, and crumbled egg yolk.