Heart-Healthy Ensaladilla Rusa

Elevate your next meal with this Heart-Healthy Ensaladilla Rusa, a lighter twist on the classic Spanish potato salad. Packed with vibrant vegetables like tender potatoes, sweet carrots, and bright green peas, this nutritious dish swaps traditional mayonnaise for a creamy low-fat Greek yogurt dressing, perfectly seasoned with extra virgin olive oil and a hint of zesty lemon juice. Protein-rich additions like hard-boiled eggs and low-salt canned tuna make it both satisfying and wholesome. Garnished with fresh parsley and roasted red peppers for a pop of color, this chilled salad is an ideal appetizer or side dish that’s both refreshing and nutrient-dense. Ready in under an hour, this heart-healthy recipe combines Mediterranean-inspired flavors for guilt-free indulgence perfect for any occasion!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 150 grams Carrots
• 150 grams Frozen peas
• 2 large Eggs
• 120 grams Low-fat Greek yogurt
• 2 tablespoons Extra virgin olive oil
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 100 grams Canned low-salt tuna
• 50 grams Pimentos or roasted red peppers
• 2 tablespoons Chopped parsley

Directions

Step 1

Peel the potatoes and cut them into small cubes. Peel and dice the carrots as well.

Step 2

Place the potatoes and carrots in a large pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook for about 15-20 minutes or until tender. Drain and set aside to cool.

Step 3

In a small pot, place the eggs and cover with cold water. Bring to boil over medium heat. Once boiling, turn off heat, cover the pot, and let the eggs sit for 10 minutes. Drain and cool under cold running water before peeling and chopping.

Step 4

Cook the frozen peas in another small pot of boiling water for 3-4 minutes until bright green and tender. Drain and cool with cold water.

Step 5

In a large mixing bowl, combine low-fat Greek yogurt, extra virgin olive oil, lemon juice, salt, and black pepper. Mix well until creamy.

Step 6

Add the cooled potatoes, carrots, peas, chopped eggs, canned tuna, and pimentos to the bowl. Gently fold in to combine with the yogurt dressing.

Step 7

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

Step 8

Refrigerate the ensaladilla for at least 1 hour or until well-chilled.

Step 9

Before serving, sprinkle chopped parsley on top for a fresh finish.

Step 10

Serve cold as a refreshing appetizer or side dish, perfect for heart-healthy dining.

Nutrition Facts

Serving size	(1226.2g)

Amount per serving	% Daily Value*
Calories	1294.4

Total Fat 43.6g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 421.7mg	0%
Sodium 1693.4mg	0%
Total Carbohydrate 162.2g	0%
Dietary Fiber 25.5g	0%
Total Sugars 37.9g
Protein 71.1g	0%

Vitamin D 205.2IU	0%
Calcium 354.3mg	0%
Iron 11.3mg	0%
Potassium 4194.9mg	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: 29.6%

Protein: 21.5%

Carbs: 48.9%