Recipes


Search Recipes
Dr. Potato Blog

Ensalada Rusa (Spanish Style Potato Salad)


Recipe courtesy of Jonji Gafford, Chef, Granada, Geneva, IL

Yield: 8 - 10 servings

Ingredients


•    2 pounds Idaho® potatoes
•    1/2 cup diced carrots
•    1/2 cup frozen peas
•    3/4 diced red pepper
•    1 pound Albacore tuna packed in spring water
•    1/4 cup shredded boiled eggs
•    1 1/2 cup mayonnaise
•    1/2 tsp white pepper
•    Salt to taste

Garnish
•    3/4 cup diced red tomatoes
•    2 tablespoon freshly chopped parsley

Directions


  1. Boil potatoes with skin on in salted water until hilly cooked (about 15 minutes). Cool to room temperature, then remove skin. Set aside.
  2. Blanch carrots, peas and red peppers in salt water until al dente. Chill immediately. Set aside.
  3. Drain tuna; place on clean towel. Wring out excess water. Set aside.
  4. Place potatoes in a large bowl and mash with a fork until all large chunks are gone. Add tuna, vegetables, eggs, mayonnaise and white pepper. Gently combine ingredients with large spoon. Add salt to taste. Place bowl in refrigerator to chill.


Ensalada Rusa (Spanish Style Potato Salad) »


Printer Friendly Version »

Bookmark and Share