📝 About This Recipe
Though its roots trace back to the mid-19th century in Moscow, the Ensaladilla Rusa has been perfected in the sun-drenched tapas bars of Spain. This iconic dish is a creamy, luxurious medley of tender root vegetables, briny tuna, and a velvety homemade mayonnaise that elevates it far above a standard potato salad. It is the quintessential refreshment on a warm afternoon, offering a perfect balance of earthy sweetness, salty pops of olive, and a silky, rich finish.
🥗 Ingredients
The Base Vegetables
- 800 grams Yukon Gold or Kennebec potatoes (scrubbed clean, skins left on for boiling)
- 3 medium Carrots (peeled but left whole for boiling)
- 3 pieces Large eggs (at room temperature)
- 2 tablespoons Salt (for the boiling water)
The Savory Mix-ins
- 200 grams Spanish tuna in olive oil (Bonito del Norte) (drained and flaked)
- 1/2 cup Manzanilla olives (pitted and finely chopped)
- 1/2 cup Frozen sweet peas (blanched for 2 minutes)
- 4-5 pieces Pickled gherkins (cornichons) (finely minced)
The Homemade Mayonnaise
- 1.5 cups Neutral oil (Sunflower or light olive oil) (do not use extra virgin as it is too bitter)
- 1 piece Large egg (at room temperature)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Sherry vinegar (adds an authentic Spanish tang)
- 1/2 teaspoon Salt (to taste)
For Garnish
- 2 pieces Roasted red peppers (Piquillo peppers) (cut into thin strips)
- 6 pieces Whole Manzanilla olives (for decoration)
- 1 handful Picos or Regañás (Spanish breadsticks for serving)
👨🍳 Instructions
-
1
Place the whole, unpeeled potatoes and peeled carrots in a large pot. Cover with cold water and add 2 tablespoons of salt. Bring to a boil, then reduce to a simmer.
-
2
After 10 minutes of simmering, carefully add the 3 eggs to the same pot. Boil the eggs for exactly 10 minutes, then remove them and immediately place in an ice bath.
-
3
Continue cooking the vegetables until tender (about 20-25 minutes total). The carrots usually finish before the potatoes; remove them once a knife slides in easily. Drain the potatoes once they are fork-tender.
-
4
While the vegetables are still warm (but handleable), peel the potatoes by hand. The skin should slip right off. Let everything cool to room temperature.
-
5
Prepare the mayonnaise: In a tall beaker, combine 1 egg, lemon juice, vinegar, salt, and half the oil. Place an immersion blender at the bottom and blend without moving it until the mixture emulsifies. Slowly pour in the remaining oil while moving the blender up and down until thick and creamy.
-
6
Peel the hard-boiled eggs. Finely chop two of the eggs and set the third aside to grate over the top as a garnish later.
-
7
Dice the potatoes and carrots into very small, uniform cubes (about 1/4 inch). Some Spaniards prefer to slightly mash a few of the potato cubes to create a creamier texture.
-
8
In a large mixing bowl, combine the diced potatoes, carrots, chopped eggs, flaked tuna, chopped olives, blanched peas, and minced gherkins.
-
9
Add about 3/4 of the homemade mayonnaise to the bowl. Fold gently with a spatula to ensure everything is coated without turning the vegetables into a complete mush.
-
10
Taste and adjust seasoning with more salt or a drop of vinegar if needed. Smooth the top of the salad with a spatula.
-
11
Spread the remaining mayonnaise in a thin, even layer over the top of the salad to seal it. Cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.
-
12
Just before serving, grate the reserved hard-boiled egg over the top. Decorate with Piquillo pepper strips and whole olives in a geometric pattern.
💡 Chef's Tips
Always boil the potatoes with the skins on to prevent them from becoming waterlogged and mushy. Use high-quality canned tuna in olive oil (Bonito del Norte) rather than tuna in water for a rich, authentic flavor. Don't over-mix; you want a creamy consistency but still be able to identify the small cubes of vegetable. If the mayonnaise feels too thick, whisk in a teaspoon of water or additional lemon juice to lighten it up. For the best flavor, make the salad a day in advance to allow the ingredients to 'marry' in the fridge.
🍽️ Serving Suggestions
Serve chilled with a side of 'Picos' (crunchy Spanish breadsticks) for scooping. Pair with a crisp, cold glass of Manzanilla Sherry or a dry Albariño white wine. Serve as part of a tapas spread alongside Gambas al Ajillo (garlic shrimp) and a Spanish Tortilla. For a modern twist, serve a scoop of the salad on a 'Marinera' (a large pretzel-style cracker) topped with an anchovy. Offer a small bowl of extra pickled peppers on the side for those who enjoy more acidity.