Ensalada Rusa con Atun (Potato Salad with Tuna and Egg)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g waxy potatoes, peeled and diced
- 2 carrots, diced
- 100 g frozen peas
- 250 g tinned tuna in olive oil, drained
- 3 large eggs
- 5 tbsp mayonnaise
Nutrition (per serving)
- Calories
- 442 kcal
- Protein
- 26.5 g
- Carbohydrate
- 25.7 g
- of which sugars
- 4.3 g
- Fat
- 24.9 g
- of which saturates
- 3.7 g
- Fibre
- 4.5 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes and carrots together in salted water for 10-12 minutes, until tender. Add the frozen peas for the last 2 minutes. Drain and cool.
- 2
Boil the eggs for 8 minutes, then cool, peel and chop.
- 3
Mix the potatoes, carrots, peas and chopped eggs in a large bowl.
- 4
Flake in the tuna and stir in the mayonnaise until everything is well coated.
- 5
Chill for 10 minutes before serving, if you have time.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.