Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ensaladilla Rusa
Creamy potato and vegetable salad bound in good homemade mayonnaise with tuna, olives, and capers — a beloved Spanish tapas bar staple.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Place the potatoes and carrots in a pot of salted water, bring to a boil, and cook 15-20 minutes until tender, adding the green beans for the last 5 minutes.
- 2
In a separate small pot, hard boil the eggs for 10 minutes, then cool in cold water and peel.
- 3
Drain the vegetables and let them cool slightly, then dice the potatoes and carrots into small cubes and chop the green beans.
- 4
Chop two of the hard boiled eggs and add them to the vegetables along with the drained tuna, most of the olives, and the capers.
- 5
Fold in the mayonnaise gently until everything is well coated but the vegetables still hold their shape, and season with salt.
- 6
Transfer to a serving dish and smooth the top.
- 7
Slice the remaining egg and arrange it over the top with the reserved olives, then chill in the refrigerator for at least 1 hour before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving525
Calories
13 g
Protein
29 g
Carbs
40 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ensaladilla rusa, literally Russian salad, is Spain's beloved tapas-bar potato salad, adapted from the 19th-century Olivier salad created in Moscow and carried across Europe. The Spanish version pares it down to potato, tuna, peas, and carrot bound in a generous homemade mayonnaise. It is one of the most ordered cold tapas in the country, especially in the warm months.
Listahan note
This version keeps the potatoes in small, even chunks rather than mashing them and folds in good canned tuna so the salad reads creamy but still has texture.
Technique cues
- Boil the potatoes whole in their skins, then peel and dice while warm so they hold their shape and absorb seasoning.
- Dress the still-warm potatoes with a splash of vinegar before the mayonnaise so the flavor seasons all the way through.
- Chill the finished salad at least two hours so the flavors marry and the texture firms up.
Kitchen flow
- Parallel prep
- Boil the potatoes, carrots, and eggs in the same pot in stages while you blanch the peas, then cool everything together.
- Make-ahead
- Make it a day ahead; it is genuinely better after a night in the fridge for the flavors to set.
- Leftover move
- Spread leftovers on toasted bread and top with an anchovy for a quick montadito.
- Cleanup rhythm
- Wash the boiling pot while the vegetables cool so only the mixing bowl is left after assembly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
waxy potatoes
base
Purpose: Their low starch keeps the dice firm and prevents the salad from turning to paste.
Handling: Boil whole until just tender, cool slightly, then peel and dice.
Adaptation: Yukon Gold works; avoid russets, which fall apart.
canned tuna in olive oil
savory protein
Purpose: It gives the salad its signature umami richness and turns a side into something substantial.
Handling: Drain lightly, keeping a little of the oil to fold in for flavor.
Adaptation: Flaked cooked chicken or jarred white beans for a lighter or fish-free version.
peas
sweetness and color
Purpose: Bright pops of green and sweet contrast the creamy base.
Handling: Blanch frozen peas briefly and cool, or use cooked petit pois.
Adaptation: Finely diced cooked green beans give a similar fresh note.
carrot
crunch and color
Purpose: It adds gentle sweetness and a firmer bite among the soft potatoes.
Handling: Boil with the potatoes or separately, then dice small.
Adaptation: Diced cooked red pepper for color without the carrot.
mayonnaise
binder
Purpose: It carries everything together into the creamy whole that defines the dish.
Handling: Fold in gradually until the salad is coated but not drowned.
Adaptation: Homemade olive-oil mayo is most authentic; vegan mayo works for an egg-free version.
hard-boiled eggs
richness and garnish
Purpose: Chopped in and sliced on top, they add richness and the classic finishing look.
Handling: Boil, cool, peel, and chop; reserve slices for the top.
Adaptation: Omit for an egg-free salad and garnish with extra peas and roasted pepper strips.
Technique notes
- Season the warm potatoes generously, since cold dulls salt and an underseasoned base cannot be fixed later.
- Fold rather than stir so the dice stay intact and the salad keeps a pleasant texture instead of going gluey.
- Finish with a thin smooth layer of mayonnaise on top, then garnish, for the polished tapas-bar presentation.
Ingredient swaps
- Egg-free direction
- Use vegan mayonnaise and skip the hard-boiled eggs, garnishing with roasted pepper and peas instead.
- Fish-free option
- Replace the tuna with shredded cooked chicken or chickpeas for a fish-free salad.
- Lower-sodium direction
- Use no-salt-added tuna and unsalted homemade mayo, seasoning with vinegar and pepper to taste.
Serve alongside
- Crusty bread rounds
- Marinated olives
- Spanish tortilla wedges
- Boquerones en vinagre
- Cold Spanish lager
- Chilled fino sherry
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep covered in the fridge for up to three days; do not leave at room temperature long because of the mayonnaise. Serve chilled and do not reheat. It does not freeze, as the potatoes and mayonnaise separate on thawing.
Equipment
- Large pot for boiling
- Sharp knife and cutting board
- Mixing bowl
- Flexible spatula for folding
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