Somewhere along the way the Spanish have adopted what they call Russian salad by adapting a potato salad, which was probably more commonly made with ham originally, as their own. It can be simply potato, mayonnaise and peas but it’s commonly a mix of carrots and peas and tuna in there as well, along with some red onion, oil and vinegar.
9 oz potatoes 255g, cooked, approx
8.5 oz peas and carrots 240g (1 can)
5 oz tuna 140g (1 can, in water)
1/2 red onion small
4 tbsp mayonaise
1/2 tbsp olive oil
1/2 tbsp red wine vinegar
1. Make the Russian salad by peeling the cooked potato and dicing into relatively small pieces (approx 1/3in/1cm) then placing in a bowl.
2. Drain and rinse the peas and carrots and drain the tuna. Add both to the bowl. Finely dice the onion then add this as well. Add the mayonnaise, oil and vinegar and mix all together, being careful not to break up the potato too much
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