{"id":5030,"date":"2024-03-12T19:15:27","date_gmt":"2024-03-12T19:15:27","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5030"},"modified":"2024-03-12T19:15:29","modified_gmt":"2024-03-12T19:15:29","slug":"spanish-potato-salad-ensaladilla-rusa-a-spanish-favorite","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/spanish-potato-salad-ensaladilla-rusa-a-spanish-favorite\/","title":{"rendered":"Spanish Potato Salad (Ensaladilla Rusa)- A Spanish Favorite"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Spanish Potato Salad (Ensaladilla Rusa)- A Spanish Favorite<\/span><\/h2>\n
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Ensaladilla Rusa<\/em> is a popular Spanish potato salad made with potatoes, carrots, boiled eggs, cooked peas, tuna, and mayonnaise. Delicious!<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Gabriela – The Bossy Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> pound<\/span> red waxy potatoes boiled<\/span><\/li>
  • \u00bd<\/span> pound<\/span> peeled medium carrots<\/span><\/li>
  • 2<\/span> hard boiled eggs<\/span><\/li>
  • 1<\/span> roasted pepper <\/span> (from the jar is fine)<\/span><\/li>
  • 1<\/span> cup<\/span> cooked peas<\/span><\/li>
  • 10<\/span> small pitted green olives <\/span> preferably Spanish<\/span><\/li>
  • 1<\/span> (5oz) can<\/span> tuna <\/span><\/li>
  • 1 \u00bd<\/span> cup<\/span> mayonnaise<\/span><\/li>
  • salt and pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Wash and scrub the potatoes. Place them in a large pot filled with water.<\/div><\/li>
    • Use a smaller pot for cooking the peeled carrots. In the last 5 minutes, add the frozen peas.<\/div><\/li>
    • Add a teaspoon of salt to each pot, bring the water to a boil and cook the vegetables until soft but not mushy.<\/div><\/li>
    • Separately, cook the eggs for about 7 minutes, remove from the stove and cool them down in cold water. Remove shells and set them aside. Save an egg yolk for decoration.<\/div><\/li>
    • Remove the potatoes, carrots, and peas from the heat and let them cool.<\/div><\/li>
    • Peel the potatoes.<\/div><\/li>
    • Dice potatoes, carrots, eggs, and roasted pepper.<\/div><\/li>
    • Place them in a salad bowl.<\/div><\/li>
    • Add the cooked peas.<\/div><\/li>
    • Drain the can of tuna and add the fish to the vegetables.<\/div><\/li>
    • Chop the olives and add them to the salad.<\/div><\/li>
    • Add the mayo and mix well.<\/div><\/li>
    • Add salt and pepper to your taste.<\/div><\/li>
    • Decorate with shredded egg yolk.<\/div><\/li>
    • Refrigerate the salad for a while until cool enough, then serve.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5027,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,2506,2505,133,130,697,2501],"tags":[],"class_list":["post-5030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-dinner","category-lunch","category-salad","category-spanish","category-stove-top","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/03\/Spanish-Potato-Salad-Ensaladilla-Rusa-A-Spanish-Favorite2-1.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5030"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5030\/revisions"}],"predecessor-version":[{"id":5031,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5030\/revisions\/5031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5027"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}