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A tapas dish with the Spanish Ensaladilla Rusa in it. It sits on a wooden board, on a teal teatowel with red hearts on it.

Spanish Ensaladilla Rusa Recipe

The Ensaladilla Rusa is a classic Spanish tapas recipe. It is a delicious easy to make salad, served cold, perfect for a hot, summer day.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Tapas
Cuisine Spanish
Servings 2 people

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.