A creamy Spanish potato salad with tuna, peas, carrots and olives bound in mayonnaise, a fixture of Spanish tapas bars.
Ensaladilla rusa, despite its name referencing Russian salad, has become thoroughly Spanish, found in nearly every tapas bar across the country, served scooped generously onto small plates or piled onto bread. Diced potato and carrot are boiled until just tender, then combined with canned tuna, peas, and hard-boiled egg, all bound together in a generous amount of good mayonnaise, sometimes lightened with a bit of olive oil. Green olives stuffed with pimiento are a traditional garnish, their briny bite cutting through the salad's richness, and the whole dish is best served well chilled, allowing the flavors to meld for several hours before eating.
Serves 6
Boil diced potato and carrot in salted water until just tender, about 12-15 minutes; add the peas for the last 2 minutes.
Drain thoroughly and let cool completely to room temperature.
Cool the vegetables fully before adding mayonnaise or the salad will turn watery and the mayonnaise will break.
In a large bowl, gently fold together the cooled vegetables, chopped egg, tuna and mayonnaise until well combined but not mashed.
Season with salt to taste.
Refrigerate at least 2 hours, ideally overnight, for the flavors to meld.
Garnish with green olives and parsley before serving cold.
Let the boiled potatoes and carrots cool completely before mixing with mayonnaise, or the heat will thin and break the dressing.
Dice the vegetables uniformly and small so every spoonful has a good mix of textures.
Chill the finished salad for at least a couple hours — the flavor improves noticeably as it rests.
Some versions add diced pickles or capers for extra briny contrast.
A version with cooked shrimp instead of or alongside tuna is popular in coastal regions.
Adding a splash of white wine vinegar to the mayonnaise brightens the overall flavor.
Refrigerate in an airtight container up to 3 days; the salad holds up well and is often better the day after it's made.
Ensaladilla rusa arrived in Spain in the early 20th century, adapted from Russian Olivier salad, and became firmly Spanish over the decades as it spread through tapas bars and family gatherings across the country.
Yes, it's a common substitution and works well, giving a slightly richer flavor.
The vegetables likely weren't drained or cooled thoroughly enough — always drain well and let them cool fully before combining with mayonnaise.
It was likely mixed while the vegetables were still warm — always let everything cool to room temperature first.
Per serving (220g / 7.8 oz) · 6 servings total
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