Russian Salad Recipe

🥔 Russian Salad Recipe: Traditional Spanish Ensaladilla Rusa

If there is one cold tapa you will find again and again in Spanish bars, family kitchens and summer gatherings, it is ensaladilla rusa. This Spanish-style Russian salad is creamy, simple and surprisingly satisfying, made with potatoes, carrots, peas, tuna, eggs and mayonnaise.

The key is getting the texture right. The potatoes should be tender but not watery, the vegetables should keep a little bite, and the mayonnaise should coat everything without turning the salad into a heavy paste.

Every family has its own version, and that is part of the charm. Some add olives, some roasted red pepper, some more tuna, and others keep it very simple.

If you enjoy classic Spanish tapas, this goes very well with Spanish omelette or croquetas.

⏱️ Time Table

🛒 Ingredients for Spanish Russian Salad

• 700 g potatoes
• 2 carrots
• 100 g peas, fresh or frozen
• 3 eggs
• 2 cans tuna in olive oil, drained
• 150 g mayonnaise
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, optional
• 6 to 8 green olives, sliced, optional
• Roasted red pepper strips, optional, for garnish

The potatoes are the foundation of the dish, so choose a variety that becomes tender without collapsing completely.

Good tuna also makes a noticeable difference because its flavor runs through the whole salad.

👨‍🍳 How to Make Ensaladilla Rusa

1️⃣ Cook the potatoes and carrots

Peel the potatoes and cut them into medium chunks.

Peel and dice the carrots.

Place both in a pot of salted water and cook until tender, usually around 12 to 15 minutes depending on the size of the pieces.

Do not overcook them.

The potatoes should be soft enough to cut easily with a fork but still hold their shape.

2️⃣ Cook the peas and eggs

Cook the peas separately for 3 to 4 minutes, then drain them.

Boil the eggs for around 10 minutes, cool them under cold water and peel them.

Reserve one egg for garnish if you like.

3️⃣ Cool everything completely

Drain the potatoes and carrots very well.

Leave the vegetables to cool before adding the mayonnaise.

This step matters more than it seems. Warm vegetables can loosen the mayonnaise and make the salad greasy.

4️⃣ Build the salad base

Place the potatoes, carrots, peas, chopped eggs and drained tuna in a large bowl.

Add the olives if using.

Drizzle with the olive oil and season lightly with salt and black pepper.

Fold everything together gently.

You want the potato pieces to soften slightly around the edges without turning into mashed potato.

5️⃣ Add the mayonnaise gradually

Add most of the mayonnaise and fold it through the salad.

Check the consistency before adding the rest.

The salad should be creamy but still have visible pieces of potato, carrot, tuna and egg.

6️⃣ Chill before serving

Cover the bowl and refrigerate for at least 1 hour.

The texture improves once the salad is properly cold and the flavors have had time to settle.

7️⃣ Garnish and serve

Transfer to a serving plate or bowl.

Top with sliced boiled egg, olives or roasted red pepper strips.

Serve cold as a tapa, starter or part of a larger Spanish spread.

👀 How to Know When the Texture Is Right

A good ensaladilla rusa should be:

• Creamy but not heavy
• Soft without being mushy
• Cold and well set
• Balanced enough that you can still taste the tuna and vegetables

If the salad looks too loose after mixing, chill it before adding more mayonnaise. It often firms up in the refrigerator.

⚠️ Common Mistakes

The salad is watery

The vegetables may not have drained properly or they may still have been warm when the mayonnaise was added.

Let them cool and dry well first.

The potatoes have turned to mash

They were probably overcooked or mixed too aggressively.

Fold the ingredients together gently.

The salad tastes too heavy

Too much mayonnaise can hide the flavor of the tuna, vegetables and eggs.

Add it gradually instead of all at once.

The salad tastes bland

Taste before chilling and adjust the salt.

A little good olive oil also helps bring the flavors together.

🇪🇸 Ensaladilla Rusa in Spanish Tapas Culture

Although its name means “Russian salad,” ensaladilla rusa has become a very familiar part of Spanish bar and tapas culture.

The official Spain tourism guide to Spanish food includes ensaladilla rusa among common Spanish tapas, alongside dishes such as patatas bravas and mushrooms with garlic. :contentReference[oaicite:1]{index=1}

In Spain, the dish usually includes potatoes and mayonnaise, with tuna, eggs, carrots, peas or olives depending on the household or bar.

✨ Tips for Better Ensaladilla Rusa

• Do not overcook the potatoes: they should stay in pieces.
• Cool the vegetables completely: this keeps the mayonnaise stable.
• Use good tuna: especially tuna packed in olive oil.
• Add mayonnaise gradually: you can always add more.
• Chill before serving: the salad is much better once properly cold.
• Keep the garnish simple: egg, olives and roasted pepper are more than enough.

🧊 Storage

Keep ensaladilla rusa covered in the refrigerator.

For best quality, eat it within 1 to 2 days.

Because it contains mayonnaise, tuna and egg, do not leave it sitting at room temperature for long periods, especially in warm weather.

🥄 Nutritional Information

Nutritional values are approximate and will vary depending on the mayonnaise and tuna used.

❓ FAQ About Ensaladilla Rusa

What is Spanish Russian salad made of?

The Spanish version is usually made with potatoes, carrots, peas, eggs, tuna and mayonnaise.

Olives and roasted red pepper are also common additions.

Why is it called ensaladilla rusa?

The dish is related to the broader European tradition of Russian or Olivier-style salads, but the Spanish version developed its own typical ingredients and serving style.

Is Russian salad popular in Spain?

Yes.

Ensaladilla rusa is a very common tapa and is frequently served in bars and restaurants throughout Spain.

Can I make ensaladilla rusa ahead of time?

Yes.

It is actually better after chilling for a while, so making it a few hours ahead works very well.

Can I make it without tuna?

Yes.

You can leave the tuna out for a simpler vegetable version, although tuna is very common in Spanish-style ensaladilla rusa.

What do you serve with ensaladilla rusa?

It works well with bread and other tapas such as tortilla española, croquetas or patatas bravas.

🍽️ A Classic Spanish Bar Tapa

Ensaladilla rusa is one of those dishes where the simplest details matter most.

Cook the vegetables carefully, let them cool properly and add just enough mayonnaise to bring everything together.

Serve it cold, keep the garnish simple and you have one of the most recognizable tapas in Spanish home and bar cooking.