Today we are making ensaladilla Rusa. One of the most delicious Spanish appetizers if you ask me. The combination of potato, tuna and egg is really iconic and everything comes together nicely in this recipe for home made ensaladilla Rusa.
Ensaladilla Rusa
20 minutes
Superfast
What is ensaladilla Rusa?
Ensaladilla Rusa, or 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 whole thing is usually topped with a creamy mayonnaise, which gives the dish its distinctive texture and flavor.
This dish is extremely versatile, and although the classic version often features a simple combination of ingredients, there are countless variations depending on region or personal preferences. For example, ingredients such as tuna, egg, olives or even anchovies can be added, adding extra depth and flavor to the salad.
The ensaladilla Rusa has a soft, mild flavor that makes it perfect to pair with other Spanish dishes, such as tortilla de patatas or grilled meat dishes. It is a dish that survives both cold and hot days well and is often the first choice at social gatherings. The simple but delicious nature of ensaladilla Rusa makes it a favorite in Spanish cuisine, found in even the most formal restaurants.
More Spanish tapas dishes
Looking for more Spanish classics? How about pan con tomate? Fresh, delicious and so made.
What you need:
6
275 gr floury potatoes
125 gr carrot
2 eggs
30 gr peas (freezer)
3 small pickles
30 gr roasted canned/pot peppers
150 gr mayonnaise
1 clove of garlic
1/2 lemon
fresh chives
130 gr canned tuna
oil-based
salt and pepper
What to do:
1
Bring two pans of water to a boil. Peel the potatoes and carrots and cut into small 1-1.5 cm cubes. Cook for 10 minutes in the one pan and add the cubed carrots for the last four minutes as well. Drain and let cool. In the other pan, boil two eggs until hard-boiled. Drain and let cool.
2
Chop the roasted bell bell pepper and pickle small and set aside. Also finely chop the chives.
3
Drain the tuna. Put the cooled potato, carrot, thawed peas, pickle, roasted bell bell pepper, chives and tuna together in a bowl. Add the mayonnaise and lemon juice and grate the clove of garlic over it.
4
Peel the eggs and keep 1 egg yolk. Chop the rest and add to the salad along with some salt and pepper. Mix together until you have a coarse salad.
5
Divide the salad between a bowl and grate the remaining egg yolk over it. Serve with the soup stalks.
