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4.8 from 30 votes

Ensaladilla Rusa (Spanish Potato Salad)

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 servings
Calories: 305 kcal
Course: Side Dish , Salad , Appetizer
Cuisine: Spanish , Russian

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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

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

% 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.