Ensaladilla Rusa - Spanish potato salad

bowl of ensaladilla rusa potato salad with tapas dishes behind

Print Recipe

5 from 2 votes

Ensaladilla Rusa - Spanish potato salad

This Spanish version of potato salad is a classic in tapas bars. Easy, pasty and perfect for so many occasions.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Spanish

Servings: or more

Calories: 479kcal

Author: Caroline's Cooking

Save

Ingredients

12 oz potatoes recommend waxy, or everyday, not floury
4 oz carrots
½ cup peas (fresh or frozen)
¼ red onion (¼ onion giving approx ⅓ cup)
5 oz canned tuna (5oz is 1 small can/tin), good quality, ideally in oil
¼ cup mayonnaise homemade if possible, or at least good quality
½ tablespoon olive oil
¼ teaspoon pepper approx, to taste
½ teaspoon red wine vinegar optional

US Customary - Metric

Instructions

Cut the potatoes in half and place them in a pot with plenty of cold water and a little salt. Bring to a boil and cook until just cooked through (you want them on the firm side rather than overcooked), around 10 - 15 minutes though timing will depend on size of chunks. Drain and allow to cool.
While potatoes are cooking, peel and cut the carrot into chunks. Steam or boil until cooked through, around 8 - 10 minutes (depending on size of pieces). If using fresh peas, add them either in with carrots if boiling, or in water under steamer if steaming, around 5 - 6 minutes before end of cooking. If using frozen, add them around 2 - 3 minutes before the end. In both cases, you want them just cooked.
Drain the carrots and peas and set aside. Cut the carrots into a small dice (if you prefer, you can dice before cooking but I find it easier to cut after so less small pieces to cook, though they will cook a bit faster if cut first).
Finely dice the red onion and drain the tuna. Peel and chop the cooled potato into a medium-small dice.
Combine the potato, carrot, peas, tuna and onion in a bowl. Add the mayonnaise and oil. Add some ground black pepper and a little vinegar, if using. Mix everything together so well combined, but gently (try to fold together) so that you don't break up the potatoes too much. Serve at room temperature or chilled (if not using straight away, store in the fridge, but make sure it is well covered).

Video

Notes

You can use a range of potatoes for this, but a more waxy variety, or an everyday variety like yellow will be better than a floury variety so that it is less likely to break up when you mix.

Nutrition