Name: For the Best Potato Salad, Make It the Spanish Way
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Spanish
Ingredients: 4 to 5 medium (18 to 20 ounces) yellow potatoes (such as Yukon Golds), cut in half; 1 medium carrot, peeled and cut into 2-inch pieces; 1 large egg (in the shell); 2 medium plum tomatoes, seeded and chopped; 1 tablespoon sherry vinegar; 1 tablespoon extra-virgin olive oil; 1/8 teaspoon salt; 1/8 teaspoon freshly ground pepper; 1 (5-ounce) can tuna, drained if packed in water, undrained if packed in oil; 1 cup frozen peas, thawed; 1/2 red bell pepper, diced; 1 cup mayonnaise

For the Best Potato Salad, Make It the Spanish Way

Ensalada rusa is a creamy Spanish potato-egg-tuna salad with global roots in Russia. This recipe can be made well ahead of time for summer gatherings and is crowned with a juicy marinated tomato topping when you’re ready to serve.

1 hr 5 min total 15 min prep 20 min cook 6 439 cal

Instructions

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1 In a large pot, combine the potatoes and carrots and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-high and simmer for 10 minutes. Add the egg and simmer until the potatoes are fork tender, 10 minutes more.
2 While the potatoes are cooking, in a small bowl, stir together the diced tomatoes, vinegar, oil, and salt and black pepper to taste. Refrigerate until ready to use.
3 When the potatoes are tender, drain them in a colander along with carrots and the now-hard-boiled egg. Rinse with cold water to stop the cooking, then let cool. When the potatoes are cool enough to handle, remove their skins, then dice them, along with the carrots. Peel the egg, then dice it as well.
4 In a large serving bowl, combine the potatoes, carrots, egg, tuna, peas, and red pepper. Add the mayonnaise and stir until well coated. Add salt and black pepper to taste. Refrigerate for at least 30 minutes and up to 1 day.
5 When ready to serve, top with the reserved marinated tomatoes. Store leftovers in an airtight container for up to 4 days. Love the recipe? Leave us stars and a comment below!