Ensalada Rusa (Spanish Potato Salad)

Instructions

1. 1Place the about 450 g Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15-20 minutes, or until fork-tender. Add the 2 medium Carrots to the pot for the last 10 minutes of cooking. Drain both the potatoes and carrots and set aside to cool completely.
2. 2While the potatoes and carrots are cooling, bring a small saucepan of water to a boil. Add the 1 cup Frozen Peas and cook for 2 minutes. Drain the peas and rinse under cold water to stop the cooking. Set aside to cool.
3. 3Once the potatoes and carrots are cool enough to handle, cut them into 1.27 cm cubes. Chop the 2 large Hard-Boiled Eggs into 1.27 cm pieces.
4. 4In a large bowl, combine the cubed potatoes, cubed carrots, chopped hard-boiled eggs, and the 1 cup Frozen Peas. Add the about 142 g Canned Tuna in Olive Oil (drained if desired, though the oil adds flavor), 0.5 cup Mayonnaise, 1 tbsp Olive Oil, 1 tbsp Sherry Vinegar, 0.5 tsp Salt, and 0.25 tsp Black Pepper.
5. 5Gently mix all the ingredients together until well combined, being careful not to mash the potatoes. Ensure all ingredients are evenly distributed.
6. 6Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly before serving.

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