🥗 Ensaladilla rusa
Ensaladilla rusa is Spain's beloved potato salad: diced boiled potato and carrot with peas, tuna and hard-boiled egg, bound with mayonnaise and topped with olives. Served cold, it is creamy, mild and satisfying. It is a fixture of tapas bars, where it comes as a small plate with bread sticks, and of summer home cooking.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g potatoes
- 2 carrots
- 100 g peas
- 160 g tuna in water, drained
- 3 eggs
- 150 g mayonnaise
- 8 green olives
- Salt
Method
- Boil the potatoes and carrots in salted water until tender, about 20 minutes; add the peas for the last 3 minutes.
- Hard-boil the eggs for 10 minutes and cool.
- Dice the vegetables and two eggs and mix with the tuna and mayonnaise.
- Chill, then top with olives and slices of the remaining egg.
How to make it lighter
- Use tuna in water rather than oil.
- Mix the mayonnaise with a little of the potato cooking water to stretch it: 1 tbsp mayonnaise ≈ 90 kcal.
- Add more carrot and peas relative to potato for a lighter bowl.
History
The dish descends from the Olivier salad created in Moscow in the 19th century, hence the name “Russian salad”. In Spain it became simpler and more everyday, with tuna becoming a typical addition.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →