Today we're making ensaladilla rusa. One of the tastiest Spanish appetizers, if you ask me. The combination of potatoes, tuna, and eggs is truly iconic, and it all comes together beautifully in this recipe for homemade ensaladilla rusa.
Ensaladilla Rusa
20 minutes
Superfast
What is ensaladilla rusa?
Ensaladilla Rusa, also known as Spanish potato salad, is a classic dish that originated in Russia but quickly became popular in Spain. It is often served as a tapa or side dish, especially during festive occasions and summer picnics. The base of Ensaladilla Rusa consists of potatoes, which are combined with cooked vegetables such as carrots and peas. The dish is usually topped with creamy mayonnaise, which gives it its characteristic texture and flavor.
This dish is exceptionally versatile, and although the classic version often consists of a simple combination of ingredients, there are countless variations depending on the region or personal preferences. For example, ingredients such as tuna, eggs, olives, or even anchovies can be added, which give the salad extra depth and flavor.
Ensaladilla Rusa has a soft, mild flavor, making it perfect for pairing with other Spanish dishes, such as tortilla de patatas or grilled meat dishes. It’s a dish that works well on both cold and warm days and is often the first choice for a cozy get-together. The simple yet delicious nature of ensaladilla rusa makes it a favorite in Spanish cuisine, found even in the most formal restaurants.
More Spanish Tapas Dishes
Are you looking for more Spanish classics? How about pan con tomate? Fresh, delicious, and ready in a flash.
What you need:
6
275 gr of floury potatoes
125 gr carrot
2 eggs
30 grams of peas (frozen)
3 small pickles
30 grams of roasted bell peppers from a can or jar
150 grams of mayonnaise
1 clove of garlic
1/2 lemon
fresh chives
130 grams of canned tuna
oil-based
salt and pepper
What to do:
1
Bring two pots of water to a boil. Peel the potatoes and carrots and cut them into small 1–1.5 cm cubes. Boil them in one pot for 10 minutes, adding the carrot cubes for the last four minutes. Drain and let cool. In the other pot, boil two eggs until they are hard-boiled. Rinse them under cold water and let them cool.
2
Finely chop the roasted bell pepper and pickle, and set them aside. Finely chop the chives as well.
3
Drain the tuna. Combine the cooled potato, carrot, thawed peas, pickle, roasted bell pepper, chives, and tuna in a bowl. Add the mayonnaise and lemon juice, and grate the garlic clove over the mixture.
4
Peel the eggs and set aside 1 egg yolk. Chop the rest into pieces and add them to the salad along with some salt and pepper. Mix everything together until you have a chunky salad.
5
Arrange the salad on a platter and grate the remaining egg yolk over it. Serve with the breadsticks.
