Spanish Ensaladilla Rusa – Classic Potato and Tuna Salad
Ingredients
**For the salad**
- 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
**For the homemade mayonnaise**
- 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.
Notes
Ensaladilla rusa is best served well chilled. Prepare it at least an hour before serving so the flavors have time to develop.
For homemade mayonnaise, use a pasteurized egg yolk, especially when serving children, pregnant guests, older adults, or anyone with a weakened immune system.
Keep the salad refrigerated at 4°C (40°F) or below. Because this version contains homemade mayonnaise and cooked ingredients, prepare it with clean utensils, refrigerate promptly, and preferably enjoy it within 1–2 days.
The oil from the tuna can adds extra flavor to the mayonnaise. Add a little at the end and taste before using more.
Serve with crusty bread or as part of a Spanish tapas spread.