Summary

Ingredients

• 450 g potato (s)
• 4 carrot (s)
• 2 egg (s)
• 20 olives, stuffed or plain
• 3 tablespoon peas, canned
• 200 g canned tuna
• 125 ml mayonnaise, homemade
• salt
• parsley

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Instructions

1. The Spanish potato salad is called Russian salad (ensaladilla rusa) in Spain and is often served in small portions as a tapa for lunch with beer or in normal-sized portions as a starter.
2. Cook the clean and unpeeled potatoes together with the peeled carrots at a medium temperature for 25 minutes. After the 25 minutes have elapsed, add the 2 eggs whole, i.e. not opened, with a teaspoon of salt. Let the vegetables with the eggs cook for another 10 minutes.
3. After the 10 minutes have passed, pour off the water. Peel the potatoes and eggs. Cut the potatoes, carrots and eggs into cubes. Chop the olives. Pull the tuna apart a little.
4. Carefully mix all ingredients together in a bowl. Season the salad with salt and serve garnished with parsley.