Name: Russian Salad (Ensaladilla Rusa)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1500 g potatoes, preferably medium or small; 300 g carrots; 400 g tuna (bonito) in olive oil, drained; 5 large eggs; 1 medium can pitted green olives; 1 small can roasted red peppers (pimientos morrones); 400 g mayonnaise; 1 small can peas; 3 tablespoons vinegar; Salt, to taste

Why You’ll Love Russian Salad (Ensaladilla Rusa) This Recipe

I love this recipe because it’s simple, nutritious, and very easy to adapt. I can make it ahead of time, which allows me to enjoy the moment without worrying about cooking. It’s perfect both as a starter for a formal meal and as a light main dish. Sometimes I like to add shrimp, green beans, or pickles for a different twist, but the basic version never disappoints.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1500 g potatoes, preferably medium or small
300 g carrots
400 g tuna (bonito) in olive oil
5 large eggs
1 medium can pitted green olives
1 small can roasted red peppers (pimientos morrones)
400 g mayonnaise
1 small can peas
3 tablespoons vinegar
Salt

Directions

I boil the eggs for about 10 minutes, cool them under running water, then separate the yolks from the whites. I chop the whites and part of the yolks, reserving two for decoration.
I wash the potatoes and carrots, then cook them in salted boiling water (about 20 minutes for the carrots and 25–30 minutes for the potatoes, depending on size). Once cooked, I let them cool slightly, peel, and dice them.
I chop the olives, keeping a few aside for garnish.
In a large bowl, I mix the potatoes, carrots, chopped whites and yolks, drained tuna, and peas. I season with salt and vinegar.
I gradually fold in the mayonnaise until everything is well combined.
I spread the salad onto a serving dish and decorate with strips of red pepper, olives, and grated yolk.
I refrigerate it until serving time.

Servings and Timing

This recipe makes about 8 generous servings. The total time is around 1 hour (30 minutes for cooking and 30 minutes for preparation and assembly), plus chilling time to allow the flavors to develop.

Variations

Sometimes I replace the bonito with tuna in escabeche for a stronger flavor. I also like to add boiled shrimp for a festive touch. When I want something different, I mix a spoonful of mustard into the mayonnaise, which gives it a delicious kick. Pickles are also a great addition if I want a tangy contrast.

Storage/Reheating

I store Russian salad in an airtight container in the refrigerator, where it keeps well for up to 3 days. This is not a dish that’s reheated, since it’s meant to be enjoyed cold. If it seems a little dry, I just add some extra mayonnaise before serving.

FAQs

Can I make Russian salad the day before?

Yes, I love making it in advance because the flavors blend beautifully, and it tastes even better the next day.

What kind of potatoes are best for this recipe?

I prefer medium or small waxy potatoes because they hold their shape better when diced.

Can I use homemade mayonnaise?

Of course, it tastes amazing with homemade mayonnaise, although in summer I prefer store-bought for food safety reasons.

Can I substitute tuna for bonito?

Yes, tuna in oil or in escabeche works perfectly and adds a lovely flavor.

Can Russian salad be frozen?

I don’t recommend freezing it, as the potatoes and mayonnaise lose their texture once thawed.

What other ingredients can I add?

I like to add boiled shrimp, green beans, pickles, or even diced apple for a fresh touch.

How do I prevent it from being too dry?

I add mayonnaise gradually until I get the creamy consistency I like, without overdoing it.

Is this a good dish to take on a picnic?

Yes, as long as I keep it well-chilled in a cooler, it’s perfect to bring along.

What can I serve with Russian salad?

I often serve it with fresh bread, breadsticks, or toast, and it also pairs well as a side dish with grilled meats or fish.

How long should I chill it before serving?

I like to refrigerate it for at least 2 hours so it’s nicely cold and the flavors are well blended.

Conclusion

Russian salad is one of those dishes I always rely on when I want something easy, tasty, and universally loved. I love that I can adapt it to my taste, and it always turns out great. Whether I serve it as a starter for a special meal or as a summer main dish, this recipe never fails to impress.