Ensalada Russa - Summer Salad

Recipe by Galician Woman
READY IN: 1hr 30mins
SERVES: 8-10




  • Peel the potatoes and wash them. Boil the potatoes and eggs in the same pot if you want or in separate pots. The potatoes will be done once you stick a fork in them and they break apart easily. Drain and set aside to cool.
  • Boil the green sweet peas in a pot. Drain and set aside.
  • In the meantime, while the potatoes are cooking, slice the olives in four pieces.(in half and then in half again.) set aside.
  • Peel the shell off of the eggs as soon as they are done cooking. (caution they will be hot) I find that it is easier to remove the egg shell under cold running water. Put one egg aside and Cut the remaining eggs into very small pieces.
  • Check to see if potatoes are cool enough. If they are you will need a mixing bowl. Put the potatoes in the bowl and mash them with masher (do not use a mixer) Mash the potatoes until there are a few lumps.
  • Add the tuna, eggs, peas, and olives. Mix all these ingredients thoroughly together using an"Under and Over" motion so all ingredients are mixed well.
  • Add the mayonnaise a little at a time. I usually only need to use 2 tbsp of it. Mix in the mayonnaise until blended together. You don't want too much mayonnaise in this salad.
  • Once all ingredients have been mixed transfer mix to a serving salad dish of your choice.
  • You can decorate the top of the salad with the 1 egg you set aside earlier cut into four length wise pieces and the 1 slice of pimento sliced into 4 thin pieces.( this is optional)
  • Refrigerate for a few hours or overnight and serve at your favorite BBQ gathering.