Ensalada Rusa (Spanish Potato Salad)

Ingredients

• 1.5 lbs Potatoes
• 2 medium Carrots
• 0.5 lb Green beans
• 2 cans Canned tuna in olive oil
• 3 large Hard-boiled eggs
• 0.75 cup Mayonnaise (gluten-free)
• 2 tbsp Olive oil
• 1 tbsp Sherry vinegar
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Boil potatoes, carrots, and green beans until tender. Let cool and dice into small pieces.
2. 2Drain the tuna and flake with a fork. Dice the hard-boiled eggs.
3. 3In a large bowl, combine the potatoes, carrots, green beans, tuna, and eggs.
4. 4In a separate small bowl, whisk together gluten-free mayonnaise, olive oil, sherry vinegar, salt, and pepper.
5. 5Pour the dressing over the salad and mix gently to combine.
6. 6Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled.

Substitutions

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