Whole30 Ensaladilla Rusa

Discover the ultimate Whole30-approved twist on a Spanish classic with this Whole30 Ensaladilla Rusa recipe! This creamy yet clean version of the beloved potato salad highlights tender Russet potatoes, sweet carrots, vibrant green peas, and protein-packed tuna, all coated in a tangy, Whole30-compliant mayonnaise dressing made with Dijon mustard and a splash of lemon juice. Boiled eggs add richness, while fresh parsley brings a burst of herbal freshness to every bite. Perfect as a refreshing side dish or a light, satisfying main, this salad comes together in under an hour and is best served chilled to allow its bold, wholesome flavors to meld beautifully. Whether you're meal prepping or planning a dinner spread, this healthy spin on a Mediterranean favorite is sure to impress.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 2 medium Carrots
• 0.5 cup Green peas
• 2 cans Canned tuna in water
• 3 Eggs
• 0.5 cup Whole30 compliant mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel and dice the potatoes into small cubes, aiming for 1/2-inch pieces to ensure even cooking.

Step 2

Peel and dice the carrots into similar size pieces as the potatoes.

Step 3

In a medium saucepan, bring water to a boil and add a pinch of salt. Add the diced potatoes and carrots, and cook for about 10 minutes until they are fork-tender. Drain and allow to cool.

Step 4

Meanwhile, bring another pot of water to a boil. Add the eggs gently and boil for about 10 minutes. Once done, transfer the eggs to a bowl of ice water to cool before peeling them.

Step 5

In a small saucepan, bring water to a boil, add the green peas, and cook for about 2-3 minutes until bright green and tender. Drain and set aside.

Step 6

Drain the cans of tuna and break the tuna into flakes using a fork.

Step 7

Peel the boiled eggs and chop them into small pieces.

Step 8

In a large bowl, combine the cooked potatoes, carrots, green peas, flaked tuna, and chopped eggs.

Step 9

In a separate small bowl, mix the Whole30 compliant mayonnaise with the Dijon mustard, lemon juice, salt, and pepper until smooth.

Step 10

Pour the mayonnaise mixture over the salad and gently fold it in until everything is well coated.

Step 11

Taste and adjust seasoning if necessary with more salt or lemon juice.

Step 12

Chop the fresh parsley and sprinkle over the salad as a garnish.

Step 13

Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Nutrition Facts

Serving size	(1446.2g)

Amount per serving	% Daily Value*
Calories	2118.9

Total Fat 107.3g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 740.6mg	0%
Sodium 4486.4mg	0%
Total Carbohydrate 158.2g	0%
Dietary Fiber 18.8g	0%
Total Sugars 18.3g
Protein 125.9g	0%

Vitamin D 259.0IU	0%
Calcium 296.4mg	0%
Iron 14.6mg	0%
Potassium 5042.0mg	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: 45.9%

Protein: 24.0%

Carbs: 30.1%