Ensaladilla Rusa

Name: Ensaladilla Rusa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 lbs russet or Yukon Gold potatoes, peeled, diced 1/2-inch; 2 medium carrots, peeled, diced small; 1 cup frozen peas, thawed; 2 cans 5oz tuna in olive oil (5 oz), drained; 1 cup mayonnaise; 1/2 cup roasted red peppers (jarred), drained, diced; 1/2 cup green olives, pitted, sliced; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tsp white wine vinegar; 1/4 cup fresh flat-leaf parsley, chopped

40 minEasyServes 6450 cal/serving

SpanishSaladStovetopPescatarianGluten-FreeDairy-FreePork-FreeCorn-Free

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Ingredients

2 lbs russet or Yukon Gold potatoes, peeled, diced 1/2-inch
2 medium carrots, peeled, diced small
1 cup frozen peas, thawed
2 cans 5oz tuna in olive oil (5 oz), drained
1 cup mayonnaise
1/2 cup roasted red peppers (jarred), drained, diced
1/2 cup green olives, pitted, sliced
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tsp white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Place 2 lbs peeled, diced 1/2-inch russet or Yukon Gold potatoes and 2 peeled, diced small medium carrots in a large saucepan. Cover with cold salted water by 1 inch. Bring to a boil and cook for 12 to 15 minutes until just tender when pierced with a fork. Do not overcook - they should hold their shape.
2

Drain and spread on a baking sheet to cool completely, about 20 minutes.
3

In a large bowl, combine the cooled potatoes, carrots, 1 cup thawed frozen peas, 2 cans 5oz drained tuna in olive oil (5 oz) (flaked), 1/2 cup drained, diced roasted red peppers (jarred), and 1/2 cup sliced green olives, pitted.
4

Add 1 cup mayonnaise and 2 tsp white wine vinegar. Fold gently until everything is evenly coated. Season to taste with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
5

Cover and refrigerate for at least 1 hour. The salad improves as it sits.
6

Before serving, taste and adjust seasoning. Transfer to a serving dish and garnish with 1/4 cup chopped fresh flat-leaf parsley and a few whole olives.

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Questions

What is Ensaladilla Rusa?

Spain's beloved potato salad tossed with tuna, peas, carrots, and a generous amount of creamy mayonnaise. Found at virtually every tapas bar in the country, this is a quintessential crowd-pleaser. Plan ahead: chill for at least 1 hour before serving. This reference files it under Spanish salad: made on the stovetop, rated easy and about 40 minutes start to finish.

What should Ensaladilla Rusa look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until everything is evenly coated.

Why fold instead of stir in Ensaladilla Rusa?

Step 4 reads: "Fold gently until everything is evenly coated." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Does Ensaladilla Rusa contain fish?

Yes: 2 cans 5oz tuna in olive oil (5 oz), drained. The full allergen list for this entry is eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Ensaladilla Rusa ahead?

Yes, it takes well to being made ahead. The base of Ensaladilla Rusa is potatoes, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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