Mediterranean Diet Ensaladilla Rusa
Elevate your salad game with this Mediterranean Diet Ensaladilla Rusa—a lighter, nutrient-rich twist on the classic Spanish potato salad! This vibrant dish combines the heartiness of tender waxy potatoes, carrots, and sweet peas with the tangy freshness of roasted red bell peppers, flaky tuna in olive oil, and briny green olives. The creamy dressing is made with protein-packed Greek yogurt, a splash of zesty lemon juice, and a touch of Dijon mustard, replacing traditional mayo for a health-forward spin. Perfectly chilled and bursting with Mediterranean flavors, this easy-to-make recipe is a wholesome appetizer, side dish, or light meal that’s sure to delight. Whether you're embracing the Mediterranean diet or simply looking for an irresistible salad packed with fresh, wholesome ingredients, this ensaladilla rusa is a must-try!
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Ingredients
- 500 grams waxy potatoes
- 200 grams carrots
- 150 grams frozen peas
- 1 unit red bell pepper
- 120 grams canned tuna in olive oil
- 2 units hard-boiled eggs
- 100 grams green olives stuffed with pimentos
- 120 grams Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
1. Start by rinsing the potatoes under cold water. Peel and dice them into small cubes, about 1 cm each. Peel and dice the carrots in a similar size.
Step 2
2. Place the diced potatoes and carrots in a large pot and cover with cold water and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook for about 15 minutes until the vegetables are tender but not mushy.
Step 3
3. In the last 3 minutes of cooking, add the frozen peas to the pot with the potatoes and carrots to blanch them. Drain all vegetables and let them cool completely under cold running water or set aside to cool at room temperature.
Step 4
4. While the vegetables are cooling, roast the red bell pepper. Preheat a small dry skillet over medium heat, place the whole red bell pepper on the skillet, and turn it occasionally until the skin chars evenly. Once charred, place it in a bowl and cover with plastic wrap to sweat it. After about 10 minutes, peel away the charred skin, deseed, and finely chop the pepper.
Step 5
5. In a large mixing bowl, flake the canned tuna with a fork. Peel and dice the hard-boiled eggs and add them to the bowl. Slice the green olives and add them in.
Step 6
6. Add the cooled potatoes, carrots, peas, and chopped red bell pepper to the mixing bowl, gently mixing all the ingredients together to distribute evenly.
Step 7
7. Prepare the dressing by whisking together the Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until smooth.
Step 8
8. Pour the dressing over the salad and gently fold to combine and coat all ingredients evenly. Taste and adjust seasoning if necessary.
Step 9
9. Chill in the refrigerator for at least 1 hour to allow flavors to meld. Serve cold, garnished with additional sliced olives or parsley if desired.
Nutrition Facts
| Serving size | (1466.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1493.0 |
| Total Fat 72.5g | 0% |
| Saturated Fat 13.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 475mg | 0% |
| Sodium 4787.5mg | 0% |
| Total Carbohydrate 148.7g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 30.0g | |
| Protein 64.8g | 0% |
| Vitamin D 340IU | 0% |
| Calcium 397.8mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 3938.9mg | 0% |
Source of Calories