Ingredients for Ensaladilla Rusa Spanish Potato Salad Spain
- 1 lb Yukon Gold potatoes, peeled and cubed
- 1 medium carrot, peeled and diced
- Frozen Green Peas
- Green Beans
- 1/2 small red onion, finely chopped
- Red Bell Pepper
- 1/4 cup gherkins, finely chopped
- Capers
- Stuffed Green Olives
- Hard Cooked Egg
- Mayonnaise
- Fresh Lemon Juice
- Dijon Mustard
- Black Pepper
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How to Make Ensaladilla Rusa Spanish Potato Salad Spain
- In a large saucepan, combine the potatoes, carrots, and green beans. Cover with lightly salted water and bring to a boil. Reduce heat and simmer until the vegetables are almost tender, about 10-15 minutes.
- Add the frozen peas and cook for another 5 minutes. Drain the vegetables well and transfer them to a large serving bowl.
- Add the red onion, red bell pepper, gherkins, baby capers, olives, and sliced hard-boiled eggs to the bowl.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard. Pour the dressing over the vegetables and gently toss to coat everything evenly.
- Season generously with salt and freshly ground black pepper. Gently toss again to combine.
- Refrigerate the salad for at least 2 hours to allow the flavors to meld. Before serving, let the salad stand at room temperature for about 30 minutes to take the chill off.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
33g
Fat
12g
Carbs
15g
