Ensalada Rusa

Ensalada Rusa is a Spanish style potato salad. This potato dish is always a delicious side dish when grilling out. I have a basic recipe but I’m always interested to add news twists to kick it up a notch. Ensalada Rusa from Idaho potato sounds good to me.

Ensalada Rusa

Ingredients:

o 2 lb Idaho potatoes
o 1/2 cup Diced carrots
o 1/2 cup Frozen peas
o 3/4 Diced red pepper
o 1 lb Albacore tuna packed in spring water
o 1/4 cup Shredded boiled eggs
o 1 1/2 cup Mayonnaise
o 1/2 tsp White pepper
o Salt to taste

Garnish
o 3/4 cup Diced red tomatoes
o 2 Tbsp Freshly chopped parsley

1. Boil potatoes with skin on in salted water until hilly cooked (about 15 minutes). Cool to room temperature, then remove skin. Set aside.
2. Blanch carrots, peas and red peppers in salt water until al dente. Chill immediately. Set aside.
3. Drain tuna; place on clean towel. Wring out excess water. Set aside.
4. Place potatoes in a large bowl and mash with a fork until all large chunks are gone. Add tuna, vegetables, eggs, mayonnaise and white pepper. Gently combine ingredients with large spoon. Add salt to taste. Place bowl in refrigerator to chill.

Adding carrots, peas, and red peppers would be quite a challenge for my family who actually prefers the basic style. But like I said, it’s always goo to try new things. I think this would be fine since there’s no relish in it. We don’t like relish in our potato salad .

(Image/Source : Idaho Potato)