Ensaladilla Rusa (Spanish Potato Salad) with Tuna and Roasted Peppers
By Joe
Source: Serious Eats — Laila Ibrahim, Ensaladilla Rusa (Russian Potato Salad).
A ensaladilla rusa (russian potato salad) recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Cover potatoes and carrots using cold water and season well with salt in a big pot. Bring to the boil over a high flame, next reduce to a gentle simmer and cook till the potatoes are easily pierced using a knife plus the carrots are fully tender, 20 to 30 minutes. Move potatoes and carrots to a cutting board and leave to sit till cool enough to handle, around 20 minutes; do not tip off the liquid cooking water using a slotted spoon. Add peas to still-boiling cooking water and cook till bright green and tender, around 2 minutes while that is happening. Tip off the liquid well and move to a big bowl; keep to one side. Lightly rub the potatoes to loosen and take out the skin using a clean kitchen towel. Cut potatoes and carrots into 1.3 cm pieces; move to bowl with peas. Tip in eggs, mayonnaise or aioli, tuna, sherry vinegar, plus the kosher salt to bowl and (3 teaspoons) lightly fold to mix. Taste and add salt if it needs it with salt, if needed. Put a lid on and chill till flavors meld, at least 30 minutes plus up to 4 days. To Offer: Move potato salad to a big serving platter. Top decoratively using shrimp, olives, plus anchovies, if using.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low sugars: 1.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 216 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 576 kcal |
| Protein | 12.6 g |
| Carbohydrate | 36.2 g |
| of which sugars | 3.6 g |
| of which free sugars | 0 g |
| Fat | 42.7 g |
| of which saturates | 7.2 g |
| Fibre | 3.7 g |
| Salt | 2.26 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
