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Ensaladilla Rusa

Serves 4 to 6 Salad seafood, Salads

Ensaladilla Rusa

Ensaladilla Rusa graces the counters of tapas bars throughout Spain, a staple so ingrained in everyday cooking that it rarely needs a recipe. This dish finds its place alongside a cold glass of beer or a simple glass of wine, offering comfort and familiarity. In homes, the ensaladilla is prepared with generous portions and straightforward seasoning, echoing the unpretentious style of Spanish family cooking.

The essence of Ensaladilla Rusa lies in its creamy, yet textured bite. The potatoes and carrots meld with the richness of tuna and the tang of alioli or mayonnaise, while the peas add a pop of sweetness. Manzanilla olives and piquillo peppers bring a briny sharpness that rounds off each mouthful, creating a balanced and satisfying dish.

Ingredients

  • 600 gwaxy potatoes — boiled and diced
  • 3carrots — boiled and diced
  • 150 gcooked green peas
  • 2 canswhite tuna in olive oil — drained and flaked
  • 3hard-boiled eggs — chopped
  • 250 galioli or thick mayonnaise
  • 12manzanilla olives — sliced
  • 2piquillo peppers — cut into strips
  • to tastefine sea salt

Method

  1. Start by peeling the 600 g of waxy potatoes and 3 carrots. Cut the potatoes into small, evenly-sized cubes and the carrots into slightly smaller pieces. Place them in a large pot and cover with cold water. Add a pinch of fine sea salt to the water to season the vegetables as they cook.
  2. Bring the pot to a gentle boil over medium-high heat. Cook until the potatoes and carrots are tender but not falling apart, about 10-12 minutes. Test by piercing a potato cube with a fork; it should slide in easily but not break the potato. Drain the vegetables in a colander and let them cool completely to room temperature.
  3. While the vegetables cool, prepare the other ingredients. Drain the 2 cans of white tuna in olive oil, reserving a little of the oil for added flavor. Flake the tuna into large chunks with a fork, ensuring it remains in pieces rather than a mush.
  4. Peel the 3 hard-boiled eggs and chop them into medium-sized pieces. Slice the 12 manzanilla olives into rings, and cut the 2 piquillo peppers into thin strips. Set these aside as you prepare to assemble the salad.
  5. In a large mixing bowl, combine the cooled potatoes, carrots, 150 g of cooked green peas, flaked tuna, chopped eggs, olive rings, and piquillo pepper strips. Gently fold the ingredients together with a spatula, taking care not to mash the potatoes.
  6. Add 250 g of alioli or thick mayonnaise to the bowl. Stir gently to coat the ingredients evenly, ensuring each piece is lightly dressed without becoming overly creamy. Taste and adjust the seasoning with fine sea salt if needed.
  7. Transfer the Ensaladilla Rusa to a serving dish and let it sit for a few minutes at room temperature. This resting time allows the flavors to meld together. Just before serving, garnish with a few extra olive slices or a drizzle of the reserved tuna oil for added richness.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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