Description
Russian Salad (Ensaladilla Rusa) is a classic cold potato salad made with potatoes, carrots, tuna, eggs, peas, olives, and mayonnaise, decorated with red peppers and olives. It’s refreshing, versatile, and perfect as a starter or light main dish for gatherings and celebrations.
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
Instructions
- Boil the eggs for about 10 minutes, cool under running water, separate yolks from whites, chop whites and part of the yolks, and reserve two yolks for decoration.
- Wash the potatoes and carrots. Cook in salted boiling water (20 minutes for carrots, 25–30 minutes for potatoes). Cool slightly, peel, and dice.
- Chop the olives, reserving a few for garnish.
- In a large bowl, mix diced potatoes, carrots, chopped eggs, tuna, and peas. Season with salt and vinegar.
- Fold in the mayonnaise gradually until well combined.
- Spread the salad onto a serving dish. Decorate with strips of red pepper, reserved olives, and grated yolk.
- Refrigerate at least 2 hours before serving for best flavor.
Notes
Prepare the salad a day in advance for even better flavor.
Use waxy potatoes so they hold their shape when diced.
Can be stored in the refrigerator for up to 3 days in an airtight container.
Do not freeze, as the texture of potatoes and mayonnaise will be compromised.
Optional variations: add shrimp, green beans, pickles, or a spoonful of mustard for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Spanish
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 150 mg
