Ensaladilla rusa
50 min513 kcal each
The tapa-bar potato salad: potato, carrot, peas, egg and tuna bound in homemade mayonnaise, served cold.
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Plan this recipeIngredients
for 6 servings- Potatoes800 g
- Carrots2 piece
- Green peas (fresh or frozen)150 g
- Eggs4 piece
- Tuna in water, drained200 g
- Green olives, pitted60 g
- Sunflower oil200 ml
- Lemon juice1 tbsp
- Salt1½ tsp
Method
Prep 25 min · cook 25 min- Boil the potatoes and carrots whole in salted water until tender, about 25 minutes; add the peas for the last 3 minutes. Hard-boil 3 of the eggs.
- Peel and dice the potatoes, carrots and boiled eggs, and leave to cool.
- For the mayonnaise, blend the raw egg with the lemon juice and a pinch of salt, then pour in the oil in a thin stream until thick.
- Fold the vegetables, eggs and flaked tuna into most of the mayonnaise.
- Spread on a dish, cover with the rest of the mayonnaise and decorate with the olives. Chill for 1 hour. Eat within 2 days.
Nutrition
per servingCal
513
Protein
17g
Carbs
31g
Fat
37g
Of 4.3g of sugar per serving, 0g is added sugar.
Of 37g of fat per serving, 4.7g is saturated.
