Dairy-Free Ensaladilla Rusa

Elevate your salad game with this Dairy-Free Ensaladilla Rusa, a vibrant and creamy twist on the classic Spanish potato salad. Perfectly tender cubes of potatoes, carrots, and peas are mixed with protein-packed tuna, hard-boiled eggs, and briny green olives, then tossed in a luscious homemade olive oil mayo, free of any dairy. Bursting with fresh parsley and a dash of Dijon mustard for a subtle zing, this recipe is both wonderfully satisfying and incredibly simple to prepare. Serve it as a chilled appetizer, a side dish, or even a light main course. This dairy-free version of Ensaladilla Rusa is the perfect crowd-pleaser for picnics, potlucks, or tapas nights—ready to impress with its unbeatable flavor and silky texture.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 medium Potatoes
• 2 medium Carrots
• 1 cup Frozen peas
• 5 ounces Canned tuna
• 3 large Eggs
• 0.5 cup Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Green olives
• 2 tablespoons Chopped parsley

Directions

Step 1

Wash and peel the potatoes and carrots. Cut them into small cubes of about 1/2 inch.

Step 2

In a large pot, bring water to a boil and add a generous pinch of salt. Add the cubed potatoes and carrots to the boiling water.

Step 3

Cook the potatoes and carrots for about 15 minutes, until they are fork-tender but not mushy.

Step 4

In another smaller pot, place the eggs and cover them with water. Bring to a rolling boil, then reduce the heat and let simmer for 10 minutes. Once done, transfer the eggs to an ice bath to cool.

Step 5

In the last 5 minutes of boiling the potatoes and carrots, add the frozen peas to the pot to cook them as well.

Step 6

Drain the cooked vegetables in a colander and let them cool completely.

Step 7

While the vegetables cool, prepare the mayonnaise: In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until fully emulsified and creamy.

Step 8

Peel the boiled eggs and chop them into small pieces.

Step 9

In a large bowl, combine the cooled potatoes, carrots, peas, chopped eggs, canned tuna (drained), and chopped green olives.

Step 10

Pour the mayonnaise dressing over the mixture and gently toss everything together until well combined.

Step 11

Taste and adjust seasoning with additional salt and pepper if needed.

Step 12

Garnish with freshly chopped parsley before serving. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1459.1g)

Amount per serving	% Daily Value*
Calories	2342.4

Total Fat 149.4g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 10.7g
Cholesterol 608.0mg	0%
Sodium 5236.0mg	0%
Total Carbohydrate 170.8g	0%
Dietary Fiber 29.5g	0%
Total Sugars 23.8g
Protein 82.4g	0%

Vitamin D 236.4IU	0%
Calcium 406.3mg	0%
Iron 15.4mg	0%
Potassium 4581.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 14.0%

Carbs: 29.0%