Ensalada Rusa (Spanish Potato Salad with Tuna)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Spanish potato salad with tuna, olives, roasted peppers, and hard-boiled eggs bound in a tangy mayo-yogurt dressing. Hearty as a side or light main, equally at home on a tapas platter or family table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lbs waxy potatoes, peeled and diced into 1 cm / ½-inch cubes (950 grams / about 34 oz )
- 2 small to medium carrots (about 200 grams / 7 oz, peeled and sliced in halves lengthways)
- 1 teaspoon salt for cooking
- 4 large eggs
- 5.6 oz good-quality tuna in olive oil (drained weight, 160 grams)
- 3.5 oz frozen peas (100 grams)
- 2.5 oz green olives stuffed with pimiento/peppers (about ¾–1 cup, 70 grams)
- 3.5 oz roasted red peppers from a jar, drained (100 grams)
- 2.8 oz gherkins / cornichons, finely chopped (about ½ cup) (80 grams)
- 7 oz light mayonnaise (about ⅔ cup, 200 grams)
- 3.5 oz low-fat Greek yogurt (½ cup, 100 grams)
- 1 tablespoon lemon juice or white wine vinegar
- 1 teaspoon Dijon mustard (optional, for extra depth)
- ½ teaspoon fine salt (plus more to taste)
- ¼ teaspoon black pepper
- A few whole olives
- A few strips of roasted red pepper
- Fresh flat-leaf parsley (roughly chopped)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1529mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 859mg
- Calcium
- 83mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.