How to make Ensaladilla Rusa

Why cooks start here

Ensaladilla Rusa belongs to the everyday cooking of tapas bars across Spain, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

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.