One of Spain's most popular tapas, this Spanish Potato Salad - Ensaladilla Rusa, is silky, creamy, and so flavorful.
Place frozen peas and carrots into a microwave safe bowl and microwave for 45 seconds to thaw just slightly. Set aside.
Fill a large saucepan with water. Add diced potatoes and bring to a quick boil over high heat. Once boiling, immediately reduce heat to low/medium-low to keep at a simmer for 8- 10 minutes or until potatoes are tender (but not too soft) when pierced with the tip of a sharp knife. Be careful not to overcook or they will be mushy. Drain potatoes, but do not rinse them. Set aside.
In a medium-sized bowl, combine mayonnaise, olive oil, rice vinegar, tuna, salt, and pepper.
Place potatoes and peas/carrots into a large bowl. Add tuna mixture and combine gently. Add additional salt & pepper if needed.
May be eaten room temperature or chilled. Store leftovers in refrigerator.
Any kind of tuna works well. If you can, try to use mercury tested & dolphin safe.