Ensalada Rusa (Spanish Potato Salad)

Ingredients

• about 680 g Potatoes
• 2 medium Carrots
• 1 cup Frozen peas
• 2 5-oz cans Canned tuna in olive oil
• 0.75 cup Soy-free Mayonnaise
• 2 Hard-boiled eggs
• 1 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 0.75 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the potatoes and carrots and cut them into small, even-sized cubes.
2. 2Boil the potatoes and carrots in salted water until tender, about 15-20 minutes. Add the frozen peas during the last 2 minutes of cooking.
3. 3Drain the vegetables and rinse with cold water to stop the cooking process. Set aside to cool.
4. 4In a large bowl, combine the cooled potatoes, carrots, and peas with the drained tuna (flaked), soy-free mayonnaise, olive oil, and red wine vinegar.
5. 5Season with salt and pepper to taste. Gently mix everything together until well combined.
6. 6Chill in the refrigerator for at least 30 minutes before serving.
7. 7Garnish with sliced hard-boiled eggs before serving.

Substitutions

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