Ensaladilla Rusa

Name: Ensaladilla Rusa
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 700g Waxy Potatoes, peeled and cut into small cubes; 2 medium Carrots, peeled and diced; 150g Peas, frozen; 160g Canned Tuna in Olive Oil, drained (about 160 g total); flaked; from 2 cans; 4 large Eggs; 300g Mayonnaise; 1 Roasted Red Pepper (Piquillo), cut into strips; 12 Manzanilla Olives, pitted; Some Salt

Ensaladilla Rusa is a classic, creamy Spanish potato salad brightened with tender vegetables, flaked tuna and piquillo peppers. It's a comforting, make-ahead dish with a smooth mayonnaise dressing and briny olive bites that works perfectly as a tapa or side. Chill before serving for the best flavor and texture.

Ensaladilla Rusa is a classic, creamy Spanish potato salad brightened with tender vegetables, flaked tuna and piquillo peppers. It... Show more

Traditional Spanish Recipe

Health Grade

C · Balanced

Rating

4.3

Time

1 hr10 min

Price

1,86 €

Calories

836 kcal

easy

meal prep

gluten free

low carb

Method

Wash the veg

Rinse the Waxy Potatoes and Carrots under running water, scrubbing away any dirt, then dry them well with a clean towel so they’re easier to peel.

Cut the veg

Peel the potatoes and carrots, then cut the potatoes into small cubes and dice the carrots into similar-size pieces so they cook evenly.

Boil the eggs and veg

Put the cubed potatoes and diced carrots in a saucepan, cover with cold water, and bring to a boil. Lower to a steady simmer and cook until just tender, about 12 minutes; add the Peas for the last 2 minutes so they stay bright green. In a second saucepan, cover the Eggs with water, bring them to a boil, and simmer for 10 minutes for firm yolks.

Drain and cool

Drain the potatoes, carrots, and peas well in a colander and spread them out so the steam escapes. Run the eggs under cold water until they’re cool enough to handle, then peel them.

Chop the eggs

Chop the peeled eggs into small bite-size pieces.

Mix the salad

In a large bowl, combine the cooled potatoes, carrots, peas, chopped eggs, and the Canned Tuna in Olive Oil, drained and flaked. Add the Mayonnaise and season with the Salt a little at a time, then fold gently until everything is evenly coated but still chunky.

Chill the salad

Cover the bowl and chill the salad for 30 minutes, or until it’s cold and the flavors have settled together.

Garnish and serve

Spoon the salad into a serving bowl or onto a platter, smooth the top, and finish with the Roasted Red Pepper (Piquillo) strips and the Manzanilla Olives. Serve cold.