Go Back Email Link
–+ servings
a plate of ensalada rusa is garnished with a few strips of roasted pepper

Ensalada Rusa - Russian Salad

Byron
In this recipe, we take the best Ensalada Rusa recipe and add a few simple ingredients to elevate this classic recipe to the next level. Vegans, we got you too! We’ve also included a vegan-friendly recipe option too! The rich and creamy Russian potato salad comes together in around 35 minutes and this recipe makes 4 tapas servings.
4.84 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Cooling time: 15 minutes
Total Time 35 minutes
Course appertizer, Side Dish, starter, tapas
Cuisine American, Authentic Spanish recipe, Russian
Servings 4 tapas servings
Calories 425 kcal

Equipment

  • 1 large pot (for boiling potatoes and carrots)
  • 1 large bowl (for mixing and preparing the salad ingredients)

Ingredients

  • 1 large potato diced into small ½-inch cubes
  • 1 large carrot diced into small ¼-inch cubes
  • 1 small white onion diced fine.
  • 100 ml /3.38fl oz mayonnaise
  • 3 eggs
  • 2 cans of tuna in olive oil
  • 10 olives we prefer the ones stuffed with anchovies inside
  • 1 roasted pepper
  • 10 small pickles
  • Extra Virgin Olive Oil to taste
  • 1 tablespoon of chopped parsley
  • Salt and pepper to taste
  • Pinch of Sweet paprika

Instructions
 

Step 1 - Prepare ingredients

  • First, heat some water in a large pot. Next, chop up the potato and carrot into small cubes. Once the water is boiling, add the potato and carrot and boil for 15 minutes. At the 5-minute mark, add the eggs to the pot to hard-boil them.
    1 large potato, 1 large carrot, 3 eggs
    two hands are chopping up some potato on a large white chopping board.
  • Meanwhile, dice the small onion, olives, pickles, and parsley. Set aside for use later.
    1 small white onion, 10 olives, 10 small pickles, 1 tablespoon of chopped parsley
    chopped and diced ingredients sit beside some ramakins of salt and pepper
  • Test that the potato and carrot are ready with a knife. They should be soft but not falling apart. Once cooked remove from the water and strain any excess liquid.
    1 large potato, 1 large carrot
    a large pan of boiled potatoes and carrots

Step 2 - Mix the salad.

  • Add the cooked potato and carrot, onion, olives, and pickles to a large bowl.
    a large bowl is filled with ingredients for an ensalada rusa
  • Allow the hard-boiled eggs to cool and remove the shells. Separate the cooked whites from the yolk and set aside the yolk for use later. Dice the egg whites into small pieces and add them to a large salad bowl. Mix in the tinned tuna
    3 eggs, 2 cans of tuna, Extra Virgin Olive Oil, Salt and pepper
    two hands peel hard boiled eggs bbeside some prepared ingredients for ensalada rusa
  • Add around 2/3 of the mayonnaise and mix all ingredients well with a large wooden spoon.
    100 ml /3.38fl oz mayonnaise
    mayonnaise is added to. alrge bowl full of ensalada rusa ingredients

Step 3 - Garnish and serve

  • To serve, dollop some of the potato salad mixture onto a plate, and form a circle. Next, smear some of the remaining mayonnaise onto the salad, then sprinkle some of the crumbled egg yolks over the top. Garnish with a few small strips of roasted pepper, a pinch of paprika, some sliced olives, and some chopped chives or parsley.
    1 roasted pepper, Pinch of Sweet paprika
    a plate of ensalada rusa is garnished with a few strips of roasted pepper and some egg yolk

Video

Notes

Storage:

Ensalada Rusa will keep up to 2 days when refrigerated in an airtight container. 

Nutrition

Serving: 100gCalories: 425kcalCarbohydrates: 30gProtein: 30.9gFat: 20.4gSaturated Fat: 4gCholesterol: 157mgSodium: 1582mgPotassium: 885mgFiber: 4.8gSugar: 6gCalcium: 59mgIron: 3mg
Keyword 30-minute-meal, easy recipe, easy to make, Ensalada rusa, mash potato, Oliver Salad, Potato salad, Russian Salad, Tuna, vegan