Prep Time:
Yield:
Category:
Method:
Cuisine:Description
A quick summer salad that breaks out of the normal and satisfies your taste buds. The key ingredient is “chill.” Why is that not a great summer picnic salad?
Ingredients
RUSSIAN POTATO SALAD
- 2 cans (150 grams total) tuna
- 3 egg whites diced
- 4 small potatoes
- 1/2 carrot
- 1/2 cup green peas
- 2 tablespoons plain greek yogurt
- 2 tablespoons mayonnaise
Instructions
SPANISH ENSALADA RUSA INSTRUCTIONS
- Dice and boil carrot, potatoes and peas for 10 minutes
- Hard boil eggs for 10 minutes
- Place veggies in cold water bath in refrigerator until chilled
- Dice egg whites and drain 2 cans of tuna
- Drain water from vegetables, add in tuna, egg whites, yogurt and mayonnaise
- Very gently fold until everything is coated with the yogurt and mayonnaise
- Chill salad in refrigerator for 30 minutes then serve.
Notes
Be careful when dicing the eggs, egg yolks will be very hot.
Do not still the mixture to much, you need to be very gentle.
Keywords: Salad, Potato, Spanish, Vegetables, Tuna, Eggs