Spanish Cuisine
Spanish-Style Ensaladilla Rusa
The Spanish version of the famous potato salad (Ensaladilla rusa) is an absolute hit in any tapas bar from Madrid to Málaga. Unlike the traditional winter version, this salad boasts a distinct Mediterranean character thanks to an abundance of tender canned tuna and savory green olives. The dressing is a light homemade aioli sauce based on olive oil with a delicate hint of garlic, completely replacing heavy store-bought mayonnaise. The dish turns out surprisingly delicate, with a soft potato texture, a subtle tang, and a noble fish finish, making it the perfect appetizer.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 245 kcal
- Protein
- 12 g
- Fat
- 15 g
- Carbs
- 16 g
- Fiber
- 2 g
Step by step
Method
- 01
Boil the potatoes and carrots in their jackets in salted wate…
Boil the potatoes and carrots in their jackets in salted water until completely soft, and hard-boil the chicken eggs. Completely cool all the boiled ingredients, then peel off the skins and shells to prepare them for dicing.
- 02
Make the light homemade aioli
Make the light homemade aioli: in a narrow blender beaker, crack one raw egg, add the minced garlic, salt, and lemon juice. Blend the mixture while gradually pouring in the olive oil in a thin stream until a thick, smooth sauce forms.
- 03
Cut the cooled potatoes, carrots, and two boiled eggs into sm…
Cut the cooled potatoes, carrots, and two boiled eggs into small, uniform cubes, and slice the green olives into small rings. Keep one egg separate for final decoration of the finished dish.
- 04
Remove the canned tuna from the tin, thoroughly drain any exc…
Remove the canned tuna from the tin, thoroughly drain any excess oil or juice, and lightly flake the fish with a fork into small pieces, avoiding turning it into a paste.
- 05
In a deep bowl, combine the diced vegetables, eggs, olives, a…
In a deep bowl, combine the diced vegetables, eggs, olives, and prepared tuna. Add the prepared garlic aioli sauce, gently mix the salad with a spoon until the dressing is evenly distributed, and refrigerate for at least one hour before serving.
Dishday
Useful advice
Cooking tip
For this salad, it is best to boil the potatoes in their jackets in well-salted water, and then peel them once they have completely cooled. This preserves the starchy structure and prevents the potatoes from turning into mush when cutting. To keep the garlic flavor in the aioli from dominating, remove the inner germ from the clove — this keeps the sauce fragrant but without excessive harshness.
How to serve
Traditionally in Spain, ensaladilla rusa is served well-chilled, shaped into a neat mound or portioned using a pastry ring. Garnish the top of the salad with strips of roasted pepper, olive halves, and serve with crunchy breadsticks called picos.
How to store
The salad stores beautifully in the refrigerator in a closed container for up to 2 days. For prep work, you can boil the potatoes, carrots, and eggs the day before, while dressing with the aioli and mixing with the tuna and olives is recommended a few hours before serving to let the flavors meld.
Note
Spaniards often mash the potatoes with the yolks using a fork into an uneven mash instead of a strict dice. You can adjust the texture to your liking: make it smoother and more paté-like or keep it as a classic diced salad.
