Ensaladilla Rusa Spanish Potato Salad Spain
Discover the vibrant flavors of Spain with Ensaladilla Rusa, a classic Spanish potato salad that's as versatile as it is delicious. This crowd-pleasing dish combines tender potatoes, carrots, and peas with protein-packed canned tuna and creamy mayonnaise for a perfectly balanced bite. Hard-boiled eggs add richness, while optional garnishes like briny black olives and fresh parsley enhance its visual and flavor appeal. Quick to prepare and served chilled, this hearty yet refreshing salad is a staple at Spanish tapas bars and makes a delightful side dish or light meal. Whether you're hosting a Mediterranean-inspired dinner or looking for a new twist on potato salad, this Spanish classic is sure to impress.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 150 grams Carrots
- 100 grams Frozen peas
- 100 grams Canned tuna
- 2 units Eggs
- 150 grams Mayonnaise
- 1 teaspoon Salt
- 6 units Black olives (optional, for garnish)
- 1 tablespoon Parsley (optional, for garnish)
Instructions
Peel the potatoes and carrots, and cut them into small cubes of about 1-2 cm.
Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water.
Add the cubed potatoes and carrots to the boiling water. Cook for about 15-20 minutes or until tender but still firm. Test with a fork to ensure they are cooked but not mushy.
While the potatoes and carrots are cooking, place the eggs in a smaller pot, cover them with water, and bring to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes.
In the last 3-5 minutes of boiling the potatoes and carrots, add the frozen peas to the same pot. This saves time and reduces the number of dishes to wash.
Drain the potatoes, carrots, and peas in a colander and allow them to cool completely to room temperature. Once the boiled eggs are done, peel them and set them aside to cool as well.
In a large mixing bowl, combine the cooled potatoes, carrots, peas, canned tuna (drained), and one of the hard-boiled eggs finely chopped.
Add the mayonnaise to the mixture and gently stir until everything is well combined. Taste and adjust the salt if necessary.
Transfer the potato salad to a serving dish and level the surface. Garnish with the remaining hard-boiled egg (sliced), black olives, and a sprinkle of freshly chopped parsley if desired.
Chill the salad in the refrigerator for at least 1 hour before serving. Serve cold as a tapa, side dish, or light meal.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 3726 mg | 162% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 16.7 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 199 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3013 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
