Authentic Spanish Ensaladilla Rusa
Ensaladilla Rusa is a versatile Spanish classic that can be enjoyed in many ways. Serve it as a refreshing salad, a traditional appetizer, or as part of a tapas spread shared with family and friends. For an authentic Spanish touch, serve it chilled with crispy breadsticks on the side, a drizzle of extra virgin olive oil, and a few olives or roasted red pepper strips and graded egg on top for a beautiful and flavorful presentation.
“Made with olive oil, vegetables, tuna, and eggs, this traditional Spanish salad is a satisfying and flavorful dish perfect for sharing.”
Authentic Spanish Ensaladilla Rusa
4
servings30
minutes40
minutes300
kcalThis traditional Spanish potato salad is a beloved dish in Spain, especially as a tapa, and every family has its own special version. My recipe combines tender potatoes, carrots, green beans, peas, tuna, eggs, anchovy-stuffed olives, and roasted red peppers, creating a perfect balance of creamy, savory, and fresh flavors. It is a humble recipe made with simple ingredients, but it carries the warmth and tradition of Spanish home cooking.
Ingredients
4 large potatoes, peeled and cut into small cubes
2 carrots, peeled and diced
1 cup green peas (fresh or frozen)
3 large eggs, hard-boiled and chopped
1 can tuna in olive oil, drained and flaked
1 cup mayonnaise (or homemade mayonnaise)
½ cup olives stuffed with anchovies, sliced
1 roasted red bell pepper, cut into thin strips or small pieces
1 cup green beens fresh
1 cup green peas (fresh or frozen)
Extra virgin olive oil, for finishing
Salt, to taste
Pepper
Directions
- Cook the vegetables
Bring a large pot of salted water to a boil. Add the potatoes, carrots, and green beans, and cook until tender but still firm, about 10–15 minutes. Add the peas during the last few minutes of cooking. Drain everything well and let the vegetables cool completely. - Prepare the eggs and other ingredients
While the vegetables cook, boil the eggs until hard-boiled, about 10–12 minutes. Cool, peel, and chop them. Drain the tuna and break it into small pieces. Slice the olives stuffed with anchovies and chop the roasted red bell pepper. - Combine the salad
In a large bowl, gently mix the potatoes, carrots, green beans, peas, eggs, tuna, olives, and roasted red pepper. Add the mayonnaise and combine carefully so the vegetables keep their shape. - Season and chill
Add salt and black pepper to taste. Drizzle with a little extra virgin olive oil for extra flavor. Cover and refrigerate for at least 1 hour to allow the flavors to blend. - Serve and garnish
Transfer the Ensaladilla Rusa to a serving dish and decorate with roasted red pepper strips, anchovy-stuffed olives, sliced hard-boiled egg, and a drizzle of olive oil. Serve chilled as a traditional Spanish tapa, appetizer, or side dish.
Notes
- In Spain, Ensaladilla Rusa is often even better the next day because the flavors have time to come together. It is a classic dish for gatherings, celebrations, and long summer meals around the table.
