Ensalada Rusa (Spanish Potato Salad)

Instructions

1. 1Fill a large heavy-bottomed pot with enough water to cover the vegetables. Bring the water to a rolling boil over high heat (100°C). Carefully add the about 680 g potatoes, 2 medium carrots, and about 225 g green beans to the boiling water. Cook for 10-15 minutes, or until all vegetables are tender when pierced with a fork; the potatoes should be easily mashed, the carrots soft but not mushy, and the green beans bright green and tender-crisp. Drain the vegetables thoroughly.
2. 2Transfer the cooked vegetables to a large plate or baking sheet and allow them to cool completely to room temperature, which will take about 20-30 minutes. Once cooled, cut the about 680 g potatoes and 2 medium carrots into 1.27 cm (1.25 cm) cubes, and cut the about 225 g green beans into 1.27 cm (1.25 cm) pieces.
3. 3Open the 2 cans of canned tuna in olive oil and drain the oil completely. Transfer the tuna to a small bowl and flake it apart with a fork. Dice the 3 large hard-boiled eggs into 1.27 cm (1.25 cm) pieces.
4. 4In a large mixing bowl, combine the cooled, diced about 680 g potatoes, 2 medium carrots, and about 225 g green beans with the flaked 2 cans of canned tuna and the diced 3 large hard-boiled eggs.
5. 5In a separate small bowl, whisk together the 0.75 cup mayonnaise (gluten-free), 2 tbsp olive oil, 1 tbsp sherry vinegar, 0.75 tsp salt, and 0.25 tsp black pepper until the dressing is smooth and well combined.
6. 6Pour the prepared dressing over the combined ingredients in the large mixing bowl. Gently mix everything together with a spoon or spatula until all the vegetables, tuna, and eggs are evenly coated with the dressing.
7. 7Cover the bowl with plastic wrap and refrigerate the ensalada rusa for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. Serve chilled as a refreshing side dish.

Substitutions

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