Sam and I have a little habit whenever we visit a tapas bar we’ve never been to before.
We order ensaladilla rusa.
Not because we don’t enjoy trying new things, but because it’s one of those dishes that tells you quite a lot about a kitchen. Every Spanish bar seems to make it a little differently, and we’re always curious to see what arrives.
Sometimes it’s wonderfully creamy, with plenty of tuna and homemade mayonnaise. Other times, it comes decorated with olives, peppers, or slices of hard-boiled egg.
And occasionally, you find one that’s so delicious you immediately start wondering how they made it.
A Russian Name, a Spanish Favorite
Despite its name, ensaladilla rusa has become a beloved part of Spanish tapas culture.
Its history is often linked to Lucien Olivier, a nineteenth-century chef in Moscow who became famous for an elaborate version of Russian salad. Over time, simpler variations spread across Europe.
In Spain, the salad found a new identity, usually made with potatoes, carrots, peas, tuna, eggs, and mayonnaise.
Today, almost every family and tapas bar has its own version.
Why I Make My Own Mayonnaise
For this recipe, I like to make the mayonnaise myself and add a little oil from the tin of tuna.
It’s a small detail, but it gives the dressing a lovely savory flavor that works beautifully with the vegetables.
Another advantage is that you can prepare the salad in advance and let it chill before serving.
It’s wonderful for a tapas evening, a relaxed lunch, or a gathering with friends.
And if you ever find yourself in a Spanish tapas bar, I recommend ordering their ensaladilla rusa.
You might discover a completely new favorite version.
Spanish Ensaladilla Rusa – Classic Potato and Tuna Salad
Ingredients
- 500 g 1.1 lb waxy potatoes, such as Monalisa or Nicola
- 2 eggs
- 4 medium carrots peeled
- 100 g 3.5 oz fresh or frozen peas
- 1 can tuna in olive oil reserve the oil for the mayonnaise
- 2 tbsp finely chopped fresh chives
- A pinch of salt
- Pickles gherkins, quantity to confirm
- Olives quantity to confirm
- 1 egg yolk
- 200 ml about ¾ cup + 1 tbsp olive oil
- Juice of ½ lemon
- Salt to taste
- A little reserved oil from the tuna can
Method
- Bring a large saucepan of generously salted water to a boil. Cook the potatoes in their skins for 20–25 minutes, until tender. Boil the eggs for 8 minutes and cook the carrots for 15–20 minutes, removing each ingredient when ready. Cool them briefly under cold running water. Cook the peas separately for 2 minutes until just tender, then rinse under cold water.
- Peel the potatoes and cut them into 1–2 cm (½–¾ inch) cubes along with the carrots. Roughly chop or grate the hard-boiled eggs.
- Make the mayonnaise by whisking the egg yolk with the lemon juice and a pinch of salt. Gradually add the olive oil, a few drops at a time initially, whisking continuously until you have a thick, creamy mayonnaise. Stir in a little of the reserved tuna oil at the end.
- Place the potatoes, carrots, peas, eggs, tuna, pickles, and olives in a large bowl. Add the mayonnaise and gently fold everything together. Season with salt and sprinkle with the chopped chives.
- Refrigerate the salad for at least 1 hour to allow the flavors to develop. Serve chilled, garnished with a little extra tuna, egg, and pickles if desired.
