Ensaladilla Rusa (Spanish Russian Salad)

About This Recipe

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.

Ingredients

Serves 6

• 4potatoes(peeled and diced)
• 2carrots(peeled and diced)
• 1/2 cupfrozen peas
• 2hard-boiled eggs(chopped)
• 200 gcanned tuna(drained)
• 3/4 cupmayonnaise
• 1 tspsalt
• 1/4 cupgreen olives with pimiento(for garnish)
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Boil the vegetables

   Boil diced potato and carrot in salted water until just tender, about 12-15 minutes; add the peas for the last 2 minutes.

2. 2

   Drain and cool

   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.

3. 3

   Combine

   In a large bowl, gently fold together the cooled vegetables, chopped egg, tuna and mayonnaise until well combined but not mashed.

4. 4

   Season

   Season with salt to taste.

5. 5

   Chill

   Refrigerate at least 2 hours, ideally overnight, for the flavors to meld.

6. 6

   Serve

   Garnish with green olives and parsley before serving cold.

Variations

• •

  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.

Storage

Refrigerate in an airtight container up to 3 days; the salad holds up well and is often better the day after it's made.

Frequently Asked Questions