Ensaladilla, often referred to as Ensaladilla Rusa, is a potato salad that initially traces its roots back to Russia.
However, you can now enjoy it in most tapas restaurants all over Spain as well a side dish in many latin countries such as Argentina, Peru, Costa Rica and Mexico.We’ll discuss what this polarizing dish is, it’s history and how to make it at home.
What is Ensaladilla Rusa
Ensaladilla Rusa or simply ensaladilla, is a Spanish dish that is often enjoyed as a side or appetizer. This salad is made with a mix of cooked vegetables, such as potatoes, carrots and peas which are then diced and mixed with a tangy mayonnaise dressing. Some variations of ensaladilla may also include tuna, chopped hard boiled eggs, or other protein sources, making it a satisfying and complete meal. Ensaladilla is easy to make and can be enjoyed as a vegetarian or non-vegetarian option.
History of Ensaladilla
Ensaladilla was first created in the 1860s in Moscow, Russia, by Belgian chef Lucien Olivier. The original recipe has been lost to time.
That version was very upscale and included things like venison and caviar.
The concept found its way eventually to Spain through immigration.
It was in Spain and Latin American countries where this dish found new life, and it became extremely popular.
Spain renamed the meal Ensaladilla Nacional for a brief time, but that name didn’t stick, and the original name came back into prominence.
It has now become a consistent meal in tapas restaurants and a favorite Spanish dish.
Where Can You Try Ensaladilla?
Ensaladilla has become a favorite tapas dish in many different places, so it is not hard to find, even if you aren’t visiting Spain.
It takes the classic idea of potato salad and tuna salad and mixes them in a fun and unique way.
Restaurant
Ensaladilla is served in most tapas restaurants both in Spain and in the rest of the world.
It is also a popular Spanish side dish in many restaurants.
It has become a staple of tapas locations that take small hot and cold dishes to snack on or combine them to make a full meal.
Some restaurants have added other fish and vegetables to the recipe, but the basics tend to stay the same.
Tapas restaurants have become popular all over the world.
Most major cities now have a location that specializes in tapas that will serve ensaladilla.
It should be pretty easy to find a Spanish restaurant to try it anywhere you happen to be.
Making Ensaladilla at Home
If you can’t find anywhere around you that serves ensaladilla, you can make it at home. This ensaladilla recipe is not a very hard meal to make.
One of the most time-consuming parts of making it is using homemade mayonnaise, but most people agree it is worth the time.
Many of these ingredients are very easy to find.
However, there are some add ons that can be difficult to track down, especially if you live somewhere that doesn’t have a strong Hispanic community.
If you need something you can’t find, a Latin American store can help you get everything you need.
Ensaladilla Rusa Taste Experience
Ensaladilla is usually enjoyed at tapas restaurants.
Being on these tapas menus means that you tend to eat this with a few other dishes as well.
It is also served as a side with other veggies and meat to help add more to a meal.
It is not often a meal all on its own, but the protein and potatoes make it filling enough to satisfy your hunger.
The plate can be significantly influenced by the mayo that is used.
Homemade mayo is the clear fan favorite, but that leads to a large variety of tastes you can get with this salad.
Almost everyone has their own favorite mayonnaise recipes.
The balance of potato, tuna, and mayo, is essential in ensaladilla because too much mayo can make the meal taste greasy.
Some places still use shrimp, capers, and caviar for ensaladilla, adding more complex notes and flavors to the experience.
Still, even the base version of this recipe will offer new flavor combinations for you to enjoy.
How to Make Ensaladilla Rusa
Ensaladilla is a combination of tuna, potatoes, peas, carrots, and mayonnaise.
It is pretty easy to make as it just entails combining the ingredients.
However, to get the best experience, you have to make the mayonnaise yourself, which can take a little extra time but is definitely worth it.
Ensaladilla Recipe
Many people claim that the homemade mayonnaise makes this dish extra special.
With a few pantry ingredients, you can whip up both the Spanish potato salad and the homemade mayo.
This recipe takes one hour to prep and one hour to cook.
If time is a problem, you can use store-bought mayo and save about an hour.
It serves six to eight people.
For the Ensaladilla Rusa Recipe
- Two pounds of red potatoes
- One pound carrots
- Two Tbsp capers
- 1/2 pound peas
- Two large hard boiled eggs
- One can of tuna
- Salt to taste
For the mayonnaise
- Two eggs
- One cup extra virgin olive oil
- Half a fresh lemon
- Salt and pepper to taste
This recipe is a classic version of the dish that will allow you to taste all the flavor notes that you can expect to find in an ensaladilla.
Ensaladilla Variations
Outside of Spain, this dish is sometimes referred to as Olivier salad, named after the meal’s creator.
They can make it with other meats than tuna, often chicken and ham.
However, these versions are not usually found in Spain.
They tend to be more common in Russia, frequently on New Year’s Eve and New Years Day.
Final Ensaladilla Thoughts
Ensaladilla is perhaps the best potato salad you may ever try!
If you enjoy ensaladilla and want to try other Spanish foods, there are a ton of options out there.
Ensaladilla tends to be a tapa dish, so you may like other well-known tapas.
You might love Montaditos, for instance, which are small sandwiches that are filled with different meats and veggies.
Or, you may want to try Pimientos de Padrón, which is pepper tapas that are fried in oil and salt.
Gambas al ajillo is another tapas staple that uses shrimp mixed with garlic and spices.
Another tapa you can try is patatas bravas, fried potatoes mixed with spices and other veggies.
You can pair all of these with Ensaladilla.
Though Ensaladilla did not originate in Spain, the meal has mixed with the culture so perfectly that many people are unaware of its Russian origins.
Whether you enjoy this meal alone or with other tapas, this Spanish potato and tuna salad are unique and tempting.
Ensaladilla Rusa Recipe
Ensaladilla is a favorite tapas dish. It takes the classic idea of potato salad and tuna salad and mixes them in a fun and unique way.
Ingredients
For the Ensaladilla
- 3 carrots
- 2 Tbsp capers
- 1/2 lb peas
- 3 large hard boiled eggs, shells removed and diced, save an egg yolk for decoration
- 1 can of tuna
- 2 lbs potatoes
- Salt & Pepper to taste
- Roasted red peppers
- Olives
For the Mayonnaise
- 2 eggs
- 1 cup olive oil
- Half a fresh lemon
- Salt and pepper to taste
Instructions
- Wash the potatoes and cover them with cold water and a pinch of salt. Cook them until just tender, don't overcook or they'll fall apart. Let them cool, peel the skin and cut into cubes.
- Peel the carrots and then put them in a pot with cold water. Bring to a boil. In the last 5 minutes, add the frozen peas and cook unttil they are tender, again do not overcook. Cut carrots into cubes.
- Place diced potatoes, carrots and eggs in a large bowl. Add the cooked peas.
- Drain the can of tuna and add to the vegetables.
- Add the capers to the bowl.
- In a separate bowl, thoroughly combine eggs, olive oil and lemon using a stick blender or immersion blender. Season with salt and pepper. Add this mayo to the bowl with the vegetables, eggs and tuna, mix well.
- Add salt and pepper to your taste.
- Decorate with shredded egg yolk.
- Refrigerate the salad for a while until cool enough, then serve garnished with roasted red peppers, hard boiled egg and olives.
Notes
Cook vegtables and eggs ahead of time so they have time to cool completely before assembling the salad.
Boil the potatoes just until they are "al dente", If you over-cook your potatoes, they will get mushy.
Serve the ensaladilla with a crusty bread or with Spanish picos, hard breadsticks.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.