Ensaladilla Rusa (Russian Salad)
A cold, creamy potato salad with vegetables and tuna or hard-boiled eggs. This gluten and wheat-free version uses gluten-free mayonnaise.
Ingredients
- about 680 g Potatoes (diced)
- 2 medium Carrots (diced)
- 1 cup Green Peas (frozen)
- 4 large Hard-Boiled Eggs (diced)
- about 142 g Canned Tuna in Olive Oil (drained)
- 1/2 cup Gluten-Free Mayonnaise
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 cup Pitted Green Olives (sliced)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Boil the diced potatoes and carrots in salted water until tender, about 15-20 minutes.
- 2During the last 2 minutes of cooking, add the frozen peas to the pot.
- 3Drain the vegetables and let them cool completely.
- 4In a large bowl, combine the cooled potatoes, carrots, and peas with diced hard-boiled eggs and drained tuna.
- 5In a separate small bowl, whisk together gluten-free mayonnaise, olive oil, lemon juice, salt, and pepper.
- 6Pour the mayonnaise dressing over the salad and mix gently to combine.
- 7Stir in the sliced green olives.
- 8Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- 9Serve chilled.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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