Ensalada Rusa Recipe (Make-Ahead)

Name: For the Best Potato Salad, Make It the Spanish Way
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Yield: 6
Ingredients: 4 to 5 medium (18 to 20 ounces) yellow potatoes (such as Yukon Golds), cut in half; 1 medium carrot, peeled and cut into 2-inch pieces; 1 large egg (in the shell); 2 medium plum tomatoes, seeded and chopped; 1 tablespoon sherry vinegar; 1 tablespoon extra-virgin olive oil; 1/8 teaspoon salt; 1/8 teaspoon freshly ground pepper; 1 (5-ounce) can tuna, drained if packed in water, undrained if packed in oil; 1 cup frozen peas, thawed; 1/2 red bell pepper, diced; 1 cup mayonnaise

Hands down, the best potato salad I've ever had is Spanish ensalada rusa. This salad is a potato-egg-tuna salad mashup, but hear me out—it’s so fabulous, especially when topped with marinated tomatoes, a trick I learned from my favorite Spanish restaurant in the Chicago area.

To understand the origins of ensalada rusa, get ready to break out your world atlas. Ensalada rusa, or “Russian salad,” is a Spanish riff on the Olivier salad, created by and named for French and Belgian chef Lucien Olivier, who owned a restaurant in Moscow in the 19th century. The potato dish was a sensation and became popular throughout the world. It remains so today, especially in Eastern and Central Europe and Latin America, with many variations, including this Spanish take.

I first learned about ensalada rusa when a friend ordered it at a restaurant in Madrid. She was expecting a lettuce-based salad, but received this hearty, potato number instead. Later, I fell even more in love with it at a restaurant called Emilio’s in Hillside, IL. My cousin Julie and I would go there after work, and we would always, always order it.

A plate of ensalada rusa garnished with diced red peppers featuring potatoes peas and other ingredients — Simply Recipes / Mark Beahm

A Great Salad for Summertime

Ensalada Rusa is a simple recipe, and I usually have all the ingredients for it in my kitchen. I make it several times every summer, and the day after, I usually catch my husband eating it straight from its storage container. It’s the one dish he usually requests if we’re throwing some sort of backyard barbecue or party.

The marinated tomato topping is what makes this salad so amazing. Just chop up some ripe summer tomatoes and toss them in sherry vinegar, extra-virgin olive oil, and some salt and pepper. The sherry vinegar adds a tart touch that enhances the creamy, dreamy salad perfectly.

Ensalada Rusa

Prep Time 15 mins

Cook Time 20 mins

Chilling Time: 30 mins

Total Time 65 mins

Servings 4 to 6 servings

Cook Mode (Keep screen awake)

4 to 5 medium (18 to 20 ounces total) yellow potatoes (such as Yukon Gold), cut in half
1 medium carrot, peeled and cut into 2-inch pieces
1 large egg (in the shell)
2 medium plum tomatoes, seeded and chopped
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1 (5-ounce) can tuna, drained if packed in water, undrained if packed in oil
1 cup frozen peas, thawed
1/2 red bell pepper, diced
1 cup mayonnaise

Cook the potatoes, carrots, and egg:

In a large pot, combine the potatoes and carrots and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-high and simmer for 10 minutes. Add the egg and simmer until the potatoes are fork tender, 10 minutes more.
Marinate the tomatoes:

While the potatoes are cooking, in a small bowl, stir together the diced tomatoes, vinegar, oil, and salt and black pepper to taste. Refrigerate until ready to use.
Drain and prep the potatoes, carrots, and egg:

When the potatoes are tender, drain them in a colander along with carrots and the now-hard-boiled egg. Rinse with cold water to stop the cooking, then let cool.

When the potatoes are cool enough to handle, remove their skins, then dice them, along with the carrots. Peel the egg, then dice it as well.
Assemble the salad and chill:

In a large serving bowl, combine the potatoes, carrots, egg, tuna, peas, and red pepper. Add the mayonnaise and stir until well coated. Add salt and black pepper to taste. Refrigerate for at least 30 minutes and up to 1 day.
Serve:

When ready to serve, top with the reserved marinated tomatoes. Store leftovers in an airtight container for up to 4 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Nutrition Facts (per serving)
439	Calories
32g	Fat
28g	Carbs
11g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	439
% Daily Value*
Total Fat 32g	40%
Saturated Fat 5g	26%
Cholesterol 56mg	19%
Sodium 462mg	20%
Total Carbohydrate 28g	10%
Dietary Fiber 5g	16%
Total Sugars 5g
Protein 11g
Vitamin C 50mg	252%
Calcium 43mg	3%
Iron 2mg	12%
Potassium 779mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.