Spanish Ensaladilla Rusa
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Vikalinka · by Julia Frey of Vikalinka

Spanish Ensaladilla Rusa

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 22%
CARBS 14G14% OF CAL
2G FIBER11G OTHER1G TOTAL SUGAR
FAT 34G73% OF CAL
6G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A nutritious Spanish salad with potatoes, salmon, hard-boiled eggs, carrots, olives, and capers in a creamy mustard dressing. Complete and satisfying.

sidespanishsaladfisheggsdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 500g / 2 large waxy potatoes like red potatoes (boiled, peeled and diced)
  • 1 carrot (boiled, peeled and diced)
  • 4 eggs (boiled, peeled and chopped)
  • 50g / 2oz pickles (gherkins) (not sweet, chopped)
  • 50g / 1/4 cup green olives (chopped plus 4 green olives for garnish)
  • 2 tbsp capers
  • 160g / 5 oz Albacore tuna in olive oil (drained and oil reserved for dressing)
  • 1/2 shallot (diced)
  • Salt to taste
  • 1 tbsp salmon or trout caviar (for garnish)
  • 1 tbsp chopped chives (for garnish)
  • 1 egg yolk
  • 1 egg
  • 150ml / 2/3 cups neutral tasting oil (like vegetable oil plus the reserved olive oil from the tuna (strained))
  • 1 tsp Dijon mustard
  • 2 tsp white wine vinegar (or apple cider vinegar)
  • 1/4 tsp salt
  • 125ml / 1/2 cup good quality mayonnaise
  • 2 tsp white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 tbsp water (to loosen the dressing)
PREP
20M
SODIUM
619MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.