Ensaladilla Rusa
By Groceree
Also known as Ensaladilla · Spanish Potato Salad
The tapa every Spanish bar serves: potato, carrot and peas bound with plenty of mayonnaise and good tuna, topped with roasted pepper strips and olives. Spain’s take on Olivier.
Last updated
- Servings
- 6 servings
- Prep
- 25 min
- Cook
- 25 min
- Total
- 2 h 20 min
Ingredients
waxy potatoes700 g
carrots2
peas100 g
tinned tuna200 g
eggs3
mayonnaise200 g
roasted red peppers1
green olives12
salt
Instructions
- 01
Boil the and whole in their skins until just tender, then cool, peel and dice them small. Cooking them whole keeps them from going watery.
- 02
Hard-boil the for 10 minutes, cool them in cold water and peel. Cook the for 2 minutes and cool.
- 03
Chop two of the . Drain the and flake it.
- 04
Fold everything together with most of the and season with . Leave some texture — it should not become a purée.
- 05
Spread on a plate and cover the top with a thin layer of the remaining .
- 06
Cut the into strips and decorate with them, the and slices of the last .
- 07
Chill for 1 hour and serve cold.
Notes
- Good tuna in olive oil makes the difference. It is the main flavour, unlike in the Russian original.
- Boil the potatoes whole in their skins and cool them before dicing, so the salad stays firm.
- Descended from the Olivier salad, but the Spanish version drops the ham and pickles and adds tuna and peppers.
- Spanish bars serve it with picos or breadsticks alongside; these contain wheat, so offer gluten-free crackers if anyone is avoiding gluten.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 16 g
- Carbs
- 26 g
- Fat
- 32 g
Estimated from the ingredients.
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