Ensaladilla Rusa is one of my favourite Spanish tapas recipes. Whenever I see it on a menu I end up ordering it, especially when I’m dining at tiny tapas restaurants, in the countryside. They make it the best! Like many other traditional Spanish dishes, the recipe for the Ensaladilla Rusa differs from family to family, based on everyone’s preferences. Whilst the main ingredients remain the potatoes, carrots, peas and tuna, the rest is customisable. This is my variation of the Spanish Ensaladilla Rusa recipe, which combines the slightly sweet flavour of the vegetables with the zing of the piquillo peppers.
Ensaladilla Rusa, or Spanish Russian Salad, is a beloved dish in Spain with a fascinating history. It is a variation of the Russian Olivier salad, which originated in the 19th century in Moscow. The original Olivier salad contained ingredients like boiled potatoes, carrots, pickles, and mayonnaise, often with meat or seafood added to it. As the recipe spread across Europe, each country adapted it to their own taste, resulting in unique versions like the Spanish Ensaladilla Rusa. In Spain, this salad became immensely popular, especially during the hot summer months, thanks to its refreshing and flavourful combination of ingredients.
The ingredients for the Spanish Ensaladilla Rusa
Ensaladilla Rusa typically includes potatoes, carrots, boiled eggs, canned tuna, peas, mayonnaise, and salt. Optional ingredients for added flavour and variety include cooked prawns, pitted olives, crab sticks, or pimientos del piquillo. I love the addition of pimientos del piquillo because they bring freshness to the salad.
How to Make the Spanish Ensaladilla Rusa Recipe
To prepare Ensaladilla Rusa, start by boiling the potatoes and carrots until they are tender but still firm. You can either boil them together or separately, depending on your preference. Once cooked, remove them from the boiling water and allow them to cool completely before handling.
While the potatoes and carrots are cooling, you can boil the egg until they are hard-boiled. Once boiled, peel the egg and chop it into small pieces.
Next, drain the canned tuna and flake it into small chunks using a fork.
Once all the main ingredients are prepared, it’s time to assemble the salad. In a large mixing bowl, combine the chopped potatoes, carrots, boiled eggs, and flaked tuna. Add the cooked peas to the bowl as well.
Now, it’s time to add the mayonnaise. Start by adding a portion of the mayonnaise to the salad and gently fold it in. Keep adding mayonnaise until all the ingredients are evenly coated, but be careful not to add too much, as you don’t want the salad to become sickly.
Taste the salad and adjust the seasoning with salt if necessary. Remember that the canned tuna and mayonnaise already contain some salt, so be sure to taste them before adding more.
Once everything is mixed together and seasoned to your liking, cover the bowl and refrigerate the Ensaladilla Rusa for at least an hour to allow the flavours to meld together and the salad to chill.
Ensaladilla Rusa is best served cold, garnished with pimiento del piquillo.
Notes and Tips:
- For extra flavour, you can add a squeeze of lemon juice or a splash of vinegar to the mayonnaise before mixing it with the other ingredients.
- Feel free to customize the salad with your favourite ingredients such as cooked prawns, olives, crab sticks, or pimientos del piquillo.
- Make sure to chill the salad in the refrigerator for at least an hour before serving to enhance its taste and texture.
Spanish Ensaladilla Rusa Recipe
Ingredients
- 2 potatoes
- 1 carrot
- 1 boiled egg
- 1 120 gr can of tuna in olive oil
- 150 gr canned peas
- 100-150 gr mayonnaise
- salt to taste
Optional
- cooked prawns
- Pitted olives
- Crab sticks
- Pimientos del piquillo
Instructions
- Start by boiling the potatoes and carrot until they are tender.
- Once cooked, peel the potatoes and carrot, and cut them into small cubes.
- Boil the egg until hard-boiled, then peel and chop it into small pieces.
- Drain the tuna and flake it into smaller chunks.
- In a large mixing bowl, combine the potatoes, carrot, chopped egg, tuna, peas, and any optional ingredients you choose to include.
- Add mayonnaise to the bowl and gently mix everything together until all the ingredients are evenly coated.
- Adjust the amount of mayonnaise according to your preference for creaminess.
- Season the salad with salt to taste.
- Once everything is well combined, transfer the Ensaladilla Rusa to a large bowl.
- Refrigerate the salad for at least an hour before serving to allow the flavours to meld together.
- Plate the salad in serving dishes and garnish with slices of piquillo peppers if desired.
- Serve cold.
FAQ:
Can I make Ensaladilla Rusa ahead of time?
Yes, Ensaladilla Rusa is a great dish to make ahead of time. In fact, it often tastes even better after chilling in the refrigerator for a few hours or overnight.
Can I customize the ingredients in Ensaladilla Rusa?
Absolutely! While the classic recipe includes potatoes, carrots, eggs, tuna, peas, and mayonnaise, you can customize it to suit your taste preferences. Feel free to add ingredients like cooked prawns, olives, crab imitation, or pimientos del piquillo for a bit of zing.
How long will Ensaladilla Rusa last in the refrigerator?
Ensaladilla Rusa will typically last in the refrigerator for up to 3-4 days if stored in an airtight container.
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