Ensalada Rusa – Spanish Take On A Classic Potato Salad

🧂 Ingredients

• 700 g white potatoes

  1.3 lbs. peeled, or swedes for AIP
• 1 large carrot

  cut in half
• 2 eggs
• 300 g canned tuna

  or salmon, 0.6 lb.
• ¼ cup diced gherkins

  or dill pickles, capers can also be used
• ½ Granny Smith apple

  or other green apple, diced finely
• 10 green olives

  or Spanish black olives, sliced (pitted)
• Generous pinch of salt and pepper
• 1 tablespoon lemon juice
• ½ cup mayonnaise
• ¼ cup diced spring onions

  chives or dill (optional)

Instructions

• 1 Peel the potatoes (or swedes) and cut into quarters. Add to a large saucepan
  together with the carrot halves and two eggs. Fill up with water until just
  covered and bring to boil. Cover with a lid and cook 10 minutes. Then remove the
  eggs and the carrots; continue to cook potatoes for a further 3-5 minutes, until
  just tender. Allow the vegetables to cool down almost completely. Strain the
  eggs under cold water to make peeling easier.
• 2 In the meantime, prepare the mayonnaise if you’re making your own.
• 3 Peel and dice the cooked carrots and eggs. Dice the potatoes. Add all of the
  ingredients to a mixing bowl and stir well together. Chill in the refrigerator
  before serving.

Nutrition Info