Spanish Ensaladilla Rusa Recipe

I was super excited to try this tuna salad recipe because the mix of soft potatoes, crunchy carrots, and poppin’ green peas with a dash of zesty red bell pepper just creates a flavor bomb that quickly became my go-to chilled dish when i needed something yummy.

I love making Spanish Ensaladilla Rusa, its my go-to dish for a filling meal. I use cubed potatoes, diced carrots, green peas, chopped hard boiled eggs and tuna in olive oil.

I mix everything with mayonnaise along with salt and pepper. I also toss in red bell pepper sometimes.

Ingredients

• Potatoes provide hearty carbohydrates and fibre that fill you up and make this dish very satisfying
• Carrots add natural sweetness and essential vitamins which boost the flavor of the salad
• Tuna brings lean protein and a rich taste, but dont overdo the salt here
• Eggs add creaminess and extra protein which mingle perfectly with all the crunchy veggies
• Mayonnaise offers a smooth texture and tangy flavor though its not very healthy
• Green peas provide fibre and natural sweetness that lifts the overall taste
• Red bell pepper gives a pop of color and slight crunch to finish off the dish
• Salt and black pepper enhance the natural flavours of the dish without overpowering them
• This dish is a perfect blend of textures and flavours ideal for any meal

Ingredient Quantities

• 500g potatoes (peeled and cubed)
• 2 medium carrots (peeled and diced)
• 150g green peas (frozen is ok)
• 3 hard boiled eggs (chopped)
• 1 can tuna in olive oil (about 150g, drained)
• 200g mayonnaise
• Salt to taste
• Black pepper to taste
• 1 small red bell pepper (diced, optional for garnish)

How to Make this

1. Boil the potatoes and carrots in a large pot of salted water until they are soft but not mushy, about 15 to 20 minutes.

2. In the last 3 minutes of cooking, toss in the green peas so they get heated and keep their nice color.

3. Drain everything and let them cool down completely in a big bowl, skip the step if they are still too hot.

4. While waiting, chop up the hard boiled eggs into roughly equal pieces.

5. Add the drained tuna and chopped eggs to your bowl with the veggies along with the mayonnaise.

6. Mix all the ingredients gently so the flavors combine well, dont overmix or it gets mushy.

7. Season the salad with salt and black pepper to your liking, tasting as you go.

8. If you like a bit of crunch and color, toss in the diced red bell pepper and mix lightly.

9. Let the ensaladilla rusa sit in the refrigerator for at least an hour or two, so it gets nice and chilled.

10. Serve the salad cold and enjoy it as an appetizer or a side dish to your meal.

Equipment Needed

1. A large pot for boiling the potatoes and carrots
2. A colander or strainer to drain the veggies
3. A big mixing bowl to cool the veggies and combine ingredients
4. A sharp knife for chopping the eggs and red bell pepper
5. A cutting board to use with the knife
6. A mixing spoon or spatula for gently mixing all the ingredients
7. A refrigerator to chill the salad before serving
8. A serving bowl or plates for serving the dish

FAQ

• Q: Can I make Ensaladilla Rusa ahead of time?
  A: Yeah, you can prepare it a day before and keep it in the fridge, but the potatoes might lose some of their crispiness.
• Q: Do I have to use tuna in olive oil?
  A: Not really, you can use any tuna you like but the olive oil kinda gives it a richer flavor.
• Q: Are there any substitutions for mayonnaise?
  A: Sure, you could try using Greek yogurt if you want a slightly tangier and lighter version.
• Q: Can I add extra veggies to the recipe?
  A: Absolutely, feel free to toss in extra ingredients like capers, artichoke hearts, or even more red bell pepper.
• Q: What’s the best way to store leftovers?
  A: Just put the leftovers in an airtight container in the fridge and eat them within 2 days since the potatoes might get a bit mushy.

Spanish Ensaladilla Rusa Recipe Substitutions and Variations

• If you cant get the right type of potatoes, try using sweet potatoes instead. They give a slightly nuttier taste.
• Carrots can sometimes be hard to get fresh so you could substitute them with parsnips for a different but still tasty crunch.
• If you dont have frozen green peas on hand, giving fresh peas a go (just cook them a bit) should work fine.
• If you ran out of tuna in olive oil, you could swap it for canned salmon or even shredded chicken if you’re feeling adventurous.
• If you wanna lighten up the dish a bit then Greek yogurt makes a good alternative to mayonnaise.

Pro Tips

Here’s a version of the recipe that feels more casual and down-to-earth, along with some handy pro tips at the end.

So for this salad, you first gotta peel and cube 500g of potatoes and dice up 2 medium carrots. Throw them into a big pot of salted water and boil ’em until they’re soft but not falling apart – around 15 to 20 minutes should do it. When there’s only like 3 minutes left, toss in about 150g of green peas (frozen ones work fine) so they warm up without losing their color. Drain all the veggies, and let them cool completely in a large bowl – if they’re still hot, they can mess with the mayo.

While you’re waiting, chop up 3 hard boiled eggs into roughly equal pieces. Then mix the cooled potatoes, carrots, peas with the chopped eggs plus 1 drained can (about 150g) of tuna that comes in olive oil. Stir in 200g of mayonnaise gently – try not to overmix, or it will get mushy. Season with salt and black pepper to taste. If you feel like adding a little extra crunch and color, toss in one small diced red bell pepper. Once everything’s mixed well, cover the bowl and put it in the fridge for at least an hour or two so all the flavors get to know each other before you serve it cold.

Pro tip 1: Don’t rush the cooling step – letting the veggies cool completely before mixing in the mayo is key to keeping the texture just right.
Pro tip 2: Keep an eye on the potatoes and carrots as they boil. You want them tender but still holding their shape so they don’t make the salad too mushy.
Pro tip 3: For extra flavor, let the salad chill for a few hours. It really helps the ingredients blend together and taste even better.