Ensaladilla rusa, or Spanish potato salad, is a classic dish enjoyed by people of all ages. This versatile salad is a staple at picnics, potlucks, and tapas bars throughout Spain and Latin America. With its colorful ingredients and creamy mayonnaise dressing, ensaladilla rusa is sure to be a hit at your next gathering. Let’s explore the best recipes for this beloved dish.
Here are our top 3 tried and tested recipes!
SPANISH POTATO SALAD - ENSALADA RUSA
Steps:
- Scrub the potatoes to clean off any loose dirt and sand.
- Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Test the doneness by pricking with a fork to make sure they are cooked but still firm. Don't overcook the potatoes, or you'll end up with mashed potatoes when mixing your salad.
- Boil the eggs until hard . Cool the eggs.
- Drain the water from the pot and add cold water to the pot, covering the potatoes. Change water every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.
- Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2-inch cubes). Return to refrigerator while you prepare the other ingredients.
- Put approximately 1 1/2 cups of mayonnaise into a bowl. Slice 1 of the roasted pepper into strips about 1/3-inch wide, then cut into smaller pieces and add to bowl.
- Drain tuna thoroughly, then flake with a fork and add to bowl.
- Drain carrots and peas and add to bowl.
- Peel 1 egg, chop and add to bowl.
- Mix all ingredients together.
- Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Traditionally, a thin layer of mayonnaise is spread over the top of the salad using the back side of a large spoon. Slice remaining red pepper into thin strips and arrange on top of salad. Drain the white asparagus and olives. Carefully slice hard-boiled eggs lengthwise. Use to decorate the salad.
Nutrition Facts : Calories 607 kcal, Carbohydrate 40 g, Cholesterol 79 mg, Fiber 6 g, Protein 13 g, SaturatedFat 7 g, Sodium 546 mg, Sugar 5 g, Fat 45 g, ServingSize 6-8 servings, UnsaturatedFat 0 g
ENSALADILLA RUSA -- SPANISH POTATO SALAD (SPAIN)
Although slightly tweaked, this recipe was located on the internet & posted here for the Zaar World Tour 5.
Provided by Sydney Mike
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
- Add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
- Add onion, pepper, gherkins, baby capers, olives & sliced egg.
- In a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
- Sprinkle with pepper & toss, then refrigerate.
- Before serving, allow to stand at room temperature for an hour so that flavors can meld.
Nutrition Facts : Calories 337.2, Fat 14.9, SaturatedFat 2.4, Cholesterol 63.2, Sodium 946.5, Carbohydrate 46.7, Fiber 6.3, Sugar 8.4, Protein 7
ENSALADILLA RUSA - SPANISH POTATO SALAD
The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don't know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. From: Spanish Food
Provided by Annacia
Categories Lunch/Snacks
Time P1DT6h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the potatoes to clean off any lose dirt and sand.
- Pour water into a large pot, cover and bring to a boil on high heat.
- Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
- Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don't overcook the potatoes or when mixing the salad, you'll end up with mashed potatoes!
- Hard boil the eggs.
- Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
- Change every few minutes until the potatoes are cool enough to handle with your bare hands.
- Refrigerate for a few minutes to cool further.
- Put approximately 1 1/2 cups of mayonnaise into a bowl.
- Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
- Drain tuna thoroughly, then crumble with a fork and add to bowl.
- Drain carrots and peas and add to bowl.
- Peel 1 egg, chop and add to bowl.
- Mix all ingredients together.
- Add the mayonnaise mixture to the potatoes and mix thoroughly.
- If necessary, add more mayonnaise.
- Smooth top of potato salad, preparing for decoration.
- Slice remaining red pepper into thin strips and arrange on top of salad.
- Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.
Tips:
- Use waxy potatoes: Waxy potatoes, like Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato salad.
- Cook the potatoes correctly: To prevent the potatoes from becoming mushy, cook them until they are just tender when pierced with a fork.
- Let the potatoes cool completely: Before adding the potatoes to the salad, let them cool completely to prevent the salad from becoming watery.
- Use a light hand with the mayonnaise: Mayonnaise is a key ingredient in potato salad, but too much can make it heavy. Use just enough to bind the ingredients together.
- Add your favorite mix-ins: Feel free to add your favorite mix-ins to the potato salad, such as hard-boiled eggs, diced celery, chopped onion, or crumbled bacon.
Conclusion:
Ensaladilla rusa is a delicious and versatile potato salad that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a side dish, try making this classic Spanish potato salad. You won't be disappointed!
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