Ensaladilla Rusa (Spanish Potato Salad with Tuna and Olives)

Ingredients

• 600 g waxy potatoes
• 200 g tinned tuna in olive oil, drained
• 100 g mayonnaise
• 100 g jarred roasted red peppers
• 80 g pitted green olives
• 100 g frozen peas
• 1 tbsp white wine vinegar
• 0.5 tsp sea salt

Method

1. 1

   Peel and dice the potatoes into 1.5 cm cubes. Boil in well-salted water for 10–12 minutes until just tender. Add the frozen peas for the last minute of cooking. Drain and spread on a tray to steam dry and cool.

2. 2

   Once the potatoes are at room temperature, transfer to a large bowl. Drizzle over the white wine vinegar while still slightly warm.

3. 3

   Add the drained tuna, breaking it into flakes. Dice the roasted red peppers and halve the olives, then add both to the bowl.

4. 4

   Add the mayonnaise and fold everything together gently until well combined. Season with salt and pepper.

5. 5

   Pile into a serving bowl or individual glasses. Chill for 20 minutes before serving, decorated with a few olive halves and strips of red pepper on top.