Spanish Take on the Russian Salad
Prep:15 m
Cook:25 m
Total:40 m
Servings:3
Cuisine:Spanish 🇪🇸
Course:Starter Snack Tapas

Spanish Take on the Russian Salad

Evelina

  

No picnic or buffet is complete without this easy yet very satisfying classic.

Ingredients:

  • 6 boiled potatoes, skins off;
  • 4 hardboiled eggs, peeled;
  • 2 cans of tuna in water, drained (I’m an animal who drains it by drinking it);
  • 3 tbsp mayo;
  • 2 tsp mustard;
  • salt;
  • black pepper

Steps:

  1. Cube the potatoes and place them in a bowl.
  2. Mash the eggs with a fork. Add to the bowl.
  3. Add the remaining ingredients, mix well, refrigerate for a bit, and serve.
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