Ensaladilla Rusa

Name: Ensaladilla Rusa
Total time: 40 min
Cuisine: Spanish
Ingredients: 600g waxy potatoes, peeled and cubed; 2 carrots, diced; 100g frozen peas; 3 eggs; 2 tins tuna in olive oil, drained; 150g gluten free mayonnaise; 1 tbsp white wine vinegar; 2 tbsp flat leaf parsley, chopped

Spanish potato salad with tuna, egg, peas and carrots in a creamy mayonnaise.

Time40 mins
LevelEasy
Costabout £0.76 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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600 gwaxy potatoespeeled and cubed
2carrotsdiced
100 gfrozen peas
3eggs
2tins tuna in olive oildrained
150 ggluten free mayonnaise
1 tbspwhite wine vinegar
2 tbspflat leaf parsleychopped

Method

1
Boil the potatoes and carrots in salted water for 10 minutes, adding the peas for the last 2 minutes. Drain and cool.
10 min
2
Boil the eggs for 9 minutes, cool in cold water, peel and chop.
9 min
3
Mix the vegetables, eggs, tuna and parsley in a big bowl.
4
Stir the vinegar into the mayonnaise and fold through gently. Season well.
5
Chill for 30 minutes and serve cold.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.