Ensaladilla Rusa: Creamy Spanish Potato Salad

Why You’ll Love This Recipe

• Authentic Spanish tapas vibes with simple, accessible ingredients.
• Creamy, chilled, and perfectly scoopable for toast or crackers.
• Make-ahead friendly; the flavors get even better after a rest.
• Balanced textures: tender potato, sweet peas, meaty tuna, briny olives, and silky mayo.

Grocery List

• Produce: Waxy potatoes, carrot, frozen peas, roasted red peppers (jarred), flat-leaf parsley, lemon (if not using sherry vinegar)
• Dairy: None
• Pantry: Canned tuna in olive oil, mayonnaise, sherry vinegar (or lemon juice), extra-virgin olive oil, green olives (Manzanilla or similar), kosher salt, black pepper, Dijon mustard (optional), baguette or crackers

Full Ingredients

Salad Base

• 2 lb (900 g) waxy potatoes (Yukon Gold, new potatoes), similar size
• 1 large carrot (about 150 g), peeled and left whole for cooking
• 1 cup (150 g) frozen peas
• 2 cans tuna in olive oil, 5 oz (142 g) each; drained to about 7 oz (200 g) total
• 1 tbsp kosher salt for the cooking water (plus more to taste)
• Optional: 2 large eggs

Dressing

• 3/4 cup (180 ml) good-quality mayonnaise, plus up to 2 tbsp (30 ml) more if needed
• 2 tsp sherry vinegar (or fresh lemon juice)
• 1 tbsp (15 ml) extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Optional: 1 tsp Dijon mustard for a subtle tang

Garnish & Serving

• 1/2 cup (75 g) roasted red pepper, cut into thin strips or small dice
• 1/2 cup (70 g) pitted green olives (Manzanilla), halved
• 1 tbsp chopped flat-leaf parsley
• To serve: toasted baguette slices or potato chips

Step-by-Step Instructions

Step 1: Simmer potatoes and carrot

Scrub the potatoes and leave them whole and unpeeled. Place in a pot and cover by 1 inch (2.5 cm) with cold water. Add 1 tbsp kosher salt. Bring to a boil over medium-high, then reduce to a lively simmer (about 190–200°F / 88–93°C). Cook 18–22 minutes total, until a skewer slides in with gentle resistance. Add the whole peeled carrot to the same pot during the last 8–10 minutes; remove it earlier if tender. Drain well.

Step 2: Blanch peas and cook optional eggs

While the potatoes simmer, bring a small pot of water to a boil. Add the peas and cook 2–3 minutes until bright green and tender. Transfer to an ice bath to stop cooking; drain and pat dry. For optional eggs, lower them into boiling water and cook exactly 10 minutes. Chill in ice water, then peel and chop.

Step 3: Cool, peel, and dice

Return the drained potatoes to the warm pot off heat and let them steam-dry for 5 minutes. When cool enough to handle but still warm, peel by rubbing or scraping off the skins. Dice potatoes into 1/2-inch (1.25 cm) pieces. Dice the carrot into smaller 1/4-inch (6 mm) pieces for even distribution. Place both in a wide mixing bowl (a wide bowl makes gentle folding easier). If using eggs, chop and set aside.

Step 4: Make the creamy dressing

In a small bowl, whisk together mayonnaise, sherry vinegar, olive oil, 1/2 tsp kosher salt, pepper, and optional Dijon. Taste; it should be creamy with a gentle tang. If you prefer a brighter finish, add up to 1/2 tsp more vinegar.

Step 5: Fold the salad (keep it chunky)

Drain the tuna well and flake it into large pieces. Add tuna and peas to the potatoes and carrot. Spoon in about 2/3 of the dressing and fold gently with a spatula, turning the bowl as you go so the potatoes don’t mash. Add more dressing as needed to achieve a lush, creamy coating while keeping some texture. Taste and adjust salt to preference.

Step 6: Chill to set the flavor

Cover and refrigerate for at least 60 minutes at 37–40°F (3–4°C). This rest firms the salad and helps the flavors meld. It can be chilled up to 24 hours before serving.

Step 7: Garnish and serve tapas-style

Transfer to a shallow serving dish and smooth the top with the back of a spoon, then create a few swoops. Dot with roasted red pepper strips, halved green olives, and chopped parsley. Drizzle a little extra-virgin olive oil. Serve chilled with toasted baguette slices or potato chips.

Pro Tips

• Use waxy potatoes (Yukon Gold or new potatoes) and cook them whole and unpeeled to prevent waterlogging and crumbling.
• Steam-dry the potatoes after draining so the dressing clings instead of thinning out.
• Fold gently, don’t stir aggressively—keeping larger flakes of tuna and intact cubes of potato makes the texture luxurious.
• Season at the end; olives and tuna add salt, so taste after folding in the briny elements.
• For party service, chill the salad, then garnish just before serving so peppers and olives look fresh and glossy.

Variations

• Aioli Twist: Replace 2–3 tbsp of the mayonnaise with garlicky aioli and finish with a pinch of smoked paprika.
• Vegetarian: Skip the tuna and add 1 cup (165 g) canned chickpeas (rinsed and dried) plus extra roasted red pepper.
• Basque-Style: Add finely chopped cornichons and a few sliced piparras (pickled peppers) for a tangy bite.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 3 days at 34–40°F (1–4°C). Do not freeze. For best presentation, fold in garnishes just before serving. This salad is excellent made 12–24 hours ahead.

Nutrition (per serving)

Approximate for 6 servings, without optional eggs or bread: 430 calories; 25 g fat; 43 g carbohydrates; 4 g fiber; 13 g protein; 860 mg sodium. Values will vary based on brands and exact amounts used.