Ensalada Rusa (Spanish Style Potato Salad) | Idaho Potato Commission
Boil potatoes with skin on in salted water until hilly cooked (about 15 minutes). Cool to room temperature, then remove skin. Set aside. Blanch carrots, peas and red peppers in salt water until al...
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Cooking tools:
- Pot
- Stove
- Colander
- Kitchen towel
- Mixing bowl
- Fork
- Spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 2 pounds Idaho® potatoes
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 3/4 diced red pepper
- 1 pound Albacore tuna packed in spring water
- 1/4 cup shredded boiled eggs
- 1 1/2 cup mayonnaise
- 1/2 teaspoon white pepper
- Salt to taste
- 3/4 cup diced red tomatoes
- 2 tablespoons freshly chopped parsley
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