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Russian Potato Salad with Tuna (and Shrimps)

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30 min
Prep: 10 min | Cook: 20 min | Servings: 4


  • 6 small yellow potatoes: boiled unpeeled in salted water (until very tender when pierced with a fork ≈ 20 mins). Then peeled and diced
  • 2 medium carrots: boiled unpeeled, and then peeled and diced
  • 100 g green beans, diced and then boiled
  • 200 g canned peas, drained
  • ½ spring onion, minced
  • 200 g canned tuna in olive oil, drained
  • 1 cup mayonnaise
  • salt and pepper to taste
  • 2 canned roasted red peppers, drained and then cut into strips + more to help oneself
  • 2 hard-boiled eggs, sliced
  • 10 green olives, preferably stuffed with anchovies (optional)
  • 10 shrimps, boiled (optional)


  1. In a large bowl mix the drained vegetables except the red peppers: potatoes, carrots, green beans and peas; together with the tuna. Toss in the mayonnaise to coat.
  2. Sprinkle the onion all over. Season with salt and pepper.
  3. Garnish with the red peppers, eggs, and (if used) olives and shrimps. Everyone could help themselves more red peppers.
  4. Keep in the fridge and serve cold.