Ensaladilla rusa, the Spanish potato salad

Spanish ensaladilla rusa with potatoes, carrot, tuna, eggs and mayonnaise: a creamy cold salad, a classic summer tapa you can make ahead.

Ensaladilla rusa, the Spanish potato salad
Prep
25 min
Cook
30 min
Total
55 min
Servings
4 servings
Calories
320 kcal
Category
Starters
Cuisine
Spanish

Are you looking for the real ensaladilla rusa, the Spanish potato salad you find in every tapas bar?

Then this is the recipe for you. I’ll walk you through it step by step: a cold salad of potatoes, carrot, tuna, eggs and mayonnaise, creamy in just the right way, with that simple, comforting flavour that makes it a classic of Spanish home cooking.

The beauty of this dish is that it needs no difficult technique, yet it always makes an impression at the table. The creaminess comes from the mayonnaise coating the vegetables, while the tuna and green olives bring character and a savoury note that cuts through the sweetness of the potato and carrot.

Compared with other cold salads, it has at least three real advantages: you make it entirely ahead and it actually improves as it rests, it is served chilled so it is perfect for hot days, and it works for both lunch and an aperitivo, spread on a slice of bread or served as a tapa.

The most important trick is in the cooking: boil the potatoes and carrot whole and with their skins on, so they take on less water and stay firm rather than turning to purée when you mix them. And do not rush the tuna: drain it well, because excess oil makes the mayonnaise runnier.

Keep it covered in the fridge and let it rest for at least an hour before bringing it to the table: resting blends the flavours and makes it even better.

Ready? Let’s make the ensaladilla rusa.

Base preparations used

Mayonnaise

Steps

  1. Wash the potatoes and carrot and boil them whole, with their skins on, in salted water for about 30 minutes, until tender but firm. Separately, hard-boil the eggs for 10 minutes, then cool them in iced water.
  2. Let everything cool until just warm, then peel the potatoes, carrot and eggs.
  3. Cut the potatoes, carrot, eggs and olives into small, even pieces, so the ensaladilla stays creamy without turning to mush.
  4. In a bowl, combine the vegetables, the well-drained and flaked tuna, the eggs and the peas if you are using them.
  5. Fold in the mayonnaise, mixing gently, season with salt and keep in the fridge for at least an hour. Serve it well chilled.

Helpful tips

Boil the potatoes and carrot whole and with their skins on: they absorb less water and the ensaladilla will not turn into a purée.

Drain the tuna really well: excess oil loosens the mayonnaise.

With homemade mayonnaise the result is noticeably better and creamier.

It keeps in the fridge for up to 2 days, covered. Let it rest for at least an hour before serving.

Useful features

With fishEasyBoiledBudget-friendlyPerfect for aperitivoGluten-free

Average nutrition per serving

Calories
320 kcal
Carbohydrates
24.0 g
Sugars
4.0 g
Protein
13.0 g
Fat
19.0 g
Saturated fat
3.0 g
Fiber
3.0 g
Sodium
460 mg

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