Ensaladilla Rusa (Spanish Potato Salad)
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4.8
30 reviews
Excellent
Ensaladilla Rusa (Spanish Potato Salad)
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Spanish Potato Salad (Ensaladilla Rusa) is a classic creamy potato dish popular all over Spain. With a combination of cubed potatoes and boiled vegetables, canned tuna is the real star here. This is an easy and versatile addition to any tapas menu, and it works just as well as a simple side dish.
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Ingredients
- 2 pounds waxy potatoes (white or yellow/gold), peeled and diced into ½-to-¾-inch pieces
- 1 medium-large carrot (about 4 ounces), peeled and diced into ¼-to-½-inch pieces
- kosher salt
- ¾ cup frozen peas
- 5 ounce can tuna (packed in oil or water), drained (4 ounces after draining)
- 24 pitted Manzanilla olives, halved lengthwise
- 2 hard-boiled eggs, chopped
- 1 tablespoon crushed or minced garlic
- ¾ cup plus 2 tablespoons mayonnaise (or more if desired)
Garnishes (Optional):
- 1 hard-boiled egg, grated on a box grater
- roasted red pepper strips
- Pitted Manzanilla olives
Instructions
- Add potatoes and carrots to a pot and fill with water to cover by at least 2 inches. Season generously with kosher salt, and bring to a boil. The moment it comes to a boil, lower the heat and simmer for about 10 minutes or until the potatoes and carrots are just tender. Add the frozen peas and cook for another 2 minutes. Drain in a colander and run cold water over the cooked vegetables until they have cooled.
- In a mixing bowl add the drained tuna and break it up a bit with a fork or spoon. Then add the olives, hard-boiled eggs, and garlic. Add the cooled potato-carrot-pea mixture, and the mayonnaise and give it a good stir. Season to taste with more salt, and add a bit more mayonnaise if you feel like it needs it (some people like more and some like less).
- At this point you can cover and chill the potato salad for several hours until serving. Just give it a good stir before transferring to a serving bowl or plate.
- Transfer the potato salad to a serving bowl or to a couple plates and garnish, if desired, with a grated hard-boiled egg, roasted red pepper strips, and/or additional pitted Manzanilla olives. Serve as a side dish or as part of a Spanish tapas menu.
Notes
- You can easily omit the tuna if you are vegetarian, or simply dislike canned tuna.
- Make sure to use waxy (less starchy) potatoes like Yukon golds, or other yellow or white potatoes. Floury/starchy potatoes like russets can fall apart during cooking.
- You may be familiar with Manzanilla olives as cocktail olives. They are often sold stuffed with small pieces of red pimento peppers. You can also buy them pitted and jarred without the pimentos. That's what would be more common in this potato salad, but if you can only find the type stuffed with pimentos, feel free to use those. It will add a nice burst of color!
Nutrition Information
Show Details
Calories
305kcal
(15%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Monounsaturated Fat
4g
Cholesterol
63mg
(21%)
Sodium
342mg
(14%)
Potassium
576mg
(16%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 342mg | 14% |
| Potassium | 576mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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