📝 About This Recipe
Transport yourself to the sun-drenched terraces of Seville with this quintessential Spanish Potato Salad. Unlike its chunky global counterparts, the Ensaladilla Rusa is celebrated for its creamy, almost velvety texture, punctuated by the briny pop of Manzanilla olives and premium ventresca (tuna belly). It is a masterclass in balancing rich, homemade mayonnaise with the acidity of pickled garnishes, making it the crown jewel of any tapas spread.
🥗 Ingredients
The Base
- 1 kg Yukon Gold or Kennebec potatoes (scrubbed clean, kept whole and unpeeled)
- 2 large Carrots (peeled but kept whole)
- 3 large Eggs (at room temperature)
- 2 tablespoons Fine sea salt (for the boiling water)
The Mix-ins
- 200 g Spanish Canned Tuna (Ventresca or Bonito del Norte) (drained and flaked)
- 1/2 cup Manzanilla olives (pitted and finely chopped)
- 1/2 cup Baby peas (blanched or high-quality canned)
- 3 tablespoons Pickled gherkins (Cornichons) (minced)
The Dressing
- 1 cup Extra virgin olive oil (use a mild variety like Arbequina)
- 1 large Egg (for the mayonnaise base)
- 1 teaspoon Sherry vinegar (or lemon juice)
- 1/2 teaspoon Salt (to taste)
Garnish
- 2 pieces Roasted red peppers (Piquillo) (cut into thin strips)
- 6 pieces Whole Manzanilla olives (for decoration)
- 1 handful Picos or Regañás (Spanish breadsticks for serving)
👨🍳 Instructions
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1
Place the unpeeled potatoes and peeled carrots in a large pot. Cover with cold water by at least 2 inches and add 2 tablespoons of sea salt.
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2
Bring to a boil, then reduce heat to a simmer. Cook until the vegetables are tender when pierced with a knife (about 20-25 minutes for carrots, 30 for potatoes). Remove carrots earlier if they finish first.
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3
In a separate small pot, boil 3 eggs for 10 minutes. Immediately transfer to an ice bath, peel once cool, and set aside.
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4
While vegetables cook, prepare the mayonnaise. In a tall beaker, combine 1 egg, salt, sherry vinegar, and olive oil. Place an immersion blender at the bottom, blend without moving until it emulsifies, then slowly lift to incorporate all oil.
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5
Drain the potatoes and carrots. While still warm (but handleable), peel the potatoes by gently rubbing the skins off with a cloth or knife.
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6
In a large mixing bowl, mash the warm potatoes and carrots roughly with a fork. You aren't looking for a smooth puree, but rather small, irregular bits that will bind together.
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7
Finely chop two of the hard-boiled eggs and add them to the bowl. Reserve the third egg for garnish.
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8
Fold in the flaked tuna, chopped olives, minced gherkins, and peas. Mix gently to distribute.
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9
Add 3/4 of your homemade mayonnaise to the warm vegetable mixture. The warmth helps the potatoes absorb the flavors of the oil and vinegar. Fold until creamy.
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10
Taste and adjust seasoning. You may need an extra splash of vinegar or a pinch of salt depending on the brininess of your olives.
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11
Smooth the top of the salad with a spatula and spread the remaining mayonnaise in a thin, even layer over the surface.
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12
Cover and refrigerate for at least 2 hours. This dish is significantly better when thoroughly chilled and the flavors have married.
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13
Before serving, decorate the top with strips of piquillo peppers, the reserved hard-boiled egg (grated or sliced), and whole olives.
💡 Chef's Tips
Always cook the potatoes in their skins to prevent them from becoming waterlogged; this ensures a creamy rather than soggy texture. Don't skip the homemade mayonnaise—it is the soul of the dish and provides a richness store-bought versions cannot match. Mix the salad while the potatoes are still warm so they absorb the dressing, but don't over-mix or it will become gummy. Use high-quality oil-packed tuna (Bonito del Norte) for the most authentic and luxurious mouthfeel. If the salad feels too stiff after chilling, fold in a tablespoon of warm water or extra olive oil to loosen it up.
🍽️ Serving Suggestions
Serve with 'Picos' (crunchy Spanish breadsticks) used as edible scoops. Pair with a chilled glass of dry Fino or Manzanilla Sherry for a classic Andalusian experience. Serve as a 'Ración' (large shared plate) alongside Gambas al Ajillo (garlic shrimp). Accompanied by a crisp, cold Spanish Lager or a light White Rioja. Perfect as a side dish for grilled octopus or salt-crusted sea bass.