Ensaladilla Rusa with Tuna and Olives: Creamy Spanish Potato Salad

A classic Spanish potato salad made creamy with mayonnaise, tuna, olives, and a touch of lemon. Perfect as a side dish or light lunch.

Prep Time

20 minutes

Total Time

45 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.31/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

Mediterranean

Main Ingredient:

Fish

Mood:

Comfort Food•Healthy

Ingredients

Servings

1lbPotatoes(Waxy potatoes like Yukon Gold or Red Bliss are best)

£0.65

2mediumCarrots(Peeled and diced)

£0.20

0.5cupGreen Beans(Trimmed and cut into 1-inch pieces)

£0.75

2Eggs(Large)

£0.60

5ozCanned Tuna(In olive oil or water, drained)

£1.20

0.5cupPitted Green Olives(Sliced)

£0.85

2.8cupMayonnaise(Use good quality mayonnaise)

£0.50

1tablespoonLemon Juice(Freshly squeezed)

£0.10

To tasteSalt

To tasteBlack Pepper(Freshly ground)

1tablespoonSweet Pickle Relish(Optional, for a touch of sweetness)

£0.15

2Pickled Pimientos(Diced (Optional))

£0.25

Total Cost

£5.25

£1.31 per serving

Instructions

1.
Place the potatoes (unpeeled), carrots, green beans, and eggs in a large pot. Cover with cold water and bring to a boil.
2.
Once boiling, reduce the heat to medium and cook until the potatoes are tender and the eggs are hard-boiled (about 20-25 minutes for the potatoes and 12 minutes for the eggs).
3.
Remove the eggs from the pot and place them in a bowl of ice water to cool. Peel and dice the eggs.
4.
Drain the potatoes, carrots, and green beans. Let them cool slightly, then peel the potatoes and dice them into bite-sized pieces. Place the diced potatoes, carrots, and green beans in a large bowl.
5.
Add the diced eggs, drained tuna, and sliced olives to the bowl.
6.
In a small bowl, whisk together the mayonnaise, lemon juice, salt, pepper, and sweet pickle relish (if using).
7.
Pour the mayonnaise mixture over the potato mixture and gently fold to combine, being careful not to mash the potatoes. Add more mayonnaise if needed to achieve desired creaminess.
8.
Taste and adjust seasonings as needed. Stir in diced pimientos, if using.
9.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

575 kcal / 2406 kJ

Carbs

35g

13% of RDA

Fat

42g

60% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Don't overcook the potatoes, as they will become mushy. They should be tender but still hold their shape.

For a richer flavor, use mayonnaise made with olive oil.

You can add other vegetables to the salad, such as peas or asparagus.

Garnish with a sprinkle of paprika or a few extra olives before serving.

Cooking Equipment

Large Pot

Large Bowl

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...