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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.

 

"Potato salad is very personal: everyone makes theirs differently." Trisha Yearwood

The refrigerator light goes on...

Potato salad is an amazing thing. Rich and creamy and familiar: real comfort food. This Spanish version is just as familiar to Spaniards as an American version with celery and pickle relish is to Americans. It seems simple and it really is. It also seems more American maybe than Spanish, but this is a great example of translating the Mediterranean diet for the American kitchen: potatoes, veggies, legumes.... Simple and delicious.

For a potato salad I prefer to use a waxy potato like Yukon Gold or red (new) potatoes rather than Idaho potatoes. They are firmer when cooked, hold up better to mixing with other ingredients, and also peel more easily after cooking.

 
 

Ensalada Rusa (Tuna Potato Salad)



Servings: 6 | Serving size: about 1 cup

Cooking time: 60 minutes (does not include chilling time)

This recipe can easily be multiplied and makes great leftovers.

3 quarts water
1 pound Yukon Gold or other waxy potato
8 ounces carrots (peeled and cut into 1/4 inch dice)
2 large hard boiled eggs (cut into small dice)
1 cup frozen peas (thawed)
1 5 ounce no salt added canned tuna in water (drained)
4 Tbsp. reduced-fat mayonnaise
1/4 tsp. salt
to taste fresh ground black pepper
2 tsp. paprika

Ensalada Rusa, or Tuna Potato Salad, an easy, healthy recipe from Dr. Gourmet

Place the water in a large saucepan over high heat.

When the water boils, add the carrots and cook for about 15 minutes.

Remove the carrots and set aside to cool.

Add the potatoes to the hot water and simmer for about 30 minutes. A slender knife should be able to slip into the potato with moderate resistance.

Remove the potatoes and let cool for about 10 minutes on the counter, then refrigerate until cold.

Peel the potatoes (the skins should slip off easily).

Cut into 1/2 inch cubes.

Place in a mixing bowl with the carrots, eggs, peas, tuna, mayonnaise, salt, pepper, and paprika.

Fold together gently and chill well.

Serve.

Nutrition Facts

Serving size = about 1 cup

Servings = 6

.

Amount Per Serving

Calories 153 Calories from Fat 27
  % Daily Value
Total Fat 3g
    Saturated Fat 1g 3%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 336mg 14%
Total Carbohydrates 21g 7%
    Dietary Fiber 4g 16%
    Sugars 4g
Protein 11g
Vitamin A 130% Vitamin C 30%
Calcium 4% Iron 8%
Vitamin K 13mcg Potassium 624mg