🇪🇸 Spain · Food
Ensaladilla Rusa (Spanish Russian Salad)
By eatmundo · July 7, 2026
A beloved Spanish tapa, Ensaladilla Rusa is a creamy potato salad featuring tender vegetables, flaky tuna, and hard-boiled eggs, all bound together with a generous, luscious mayonnaise. It's a refreshing and satisfying dish, perfect for sharing as an appetizer or a light meal, especially in warmer months.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully boil the 500g of potatoes (peeled and quartered) and 150g of carrots (peeled and diced into 1 cm cubes) in separate pots of salted water until tender, about 15-20 minutes for potatoes and 10-12 minutes for carrots. They should be firm but easily pierced with a fork.
- 2
In a small saucepan, blanch the 100g of frozen peas in lightly salted boiling water for 2-3 minutes until bright green and tender-crisp. Immediately drain and plunge them into an ice bath to stop the cooking and preserve their vibrant color.
- 3
Place the 3 large eggs in a small pot, cover with cold water, bring to a rolling boil, then reduce heat and simmer for 8 minutes for perfectly set yolks. Once cooked, transfer them to an ice bath to cool completely before peeling and finely dicing.
- 4
Dice the cooked potatoes and carrots into 1 cm cubes, similar in size to the peas, ensuring a consistent texture throughout the salad. Place them in a large mixing bowl along with the cooled peas and diced hard-boiled eggs.
- 5
Drain the 160g can of tuna in olive oil thoroughly, gently flaking it into the bowl with the vegetables and eggs. The tuna adds a wonderful savory depth, but be careful not to mash it too much.
- 6
Add 200g of good quality mayonnaise to the bowl. Season generously with salt and black pepper to taste. Gently fold all the ingredients together with a spatula until everything is evenly coated and well combined, being careful not to crush the potatoes too much.
- 7
Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before serving. This chilling time allows the flavors to meld beautifully. Before serving, garnish with 50g of pitted green olives, sliced or whole, for a classic Spanish touch.
Frequently Asked Questions
What kind of potato is best for Ensaladilla Rusa to achieve the right texture, and how should it be prepared?+
Use waxy potatoes like Yukon Gold or red new potatoes, as they hold their shape well after cooking. Dice them into small, uniform cubes (about 1 cm) before boiling to ensure even cooking and a pleasant texture in the salad.
How long should the eggs be cooked for Ensaladilla Rusa, and what's the best way to prepare them for mixing?+
Boil the eggs for 9-10 minutes to ensure they are firmly hard-boiled. After boiling, cool them immediately in an ice bath, peel, and then dice cleanly for the best texture in the salad.
What type of tuna is recommended for Ensaladilla Rusa, and how should it be incorporated?+
Opt for high-quality tuna packed in olive oil (bonito del norte is excellent) rather than water-packed. Drain it well before gently flaking it into the salad to retain its flavor and texture without making the dish oily.
How can I prevent my Ensaladilla Rusa from becoming watery, and how far in advance can I make it?+
Ensure all cooked ingredients (potatoes, carrots, peas, eggs) are thoroughly cooled and well-drained before mixing. It's best made at least an hour or two in advance and chilled, allowing flavors to meld and the salad to firm up.
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