Before I became a nurse (and a food blogger), I had a career in Hospitality Management & Tourism. I spent one very memorable summer of my college years interning in the Public Relations department of the Tenerife Tourism Bureau in the Canary Islands, Spain. I have such special memories of that beautiful island, the work that I did there, and the people I met.
It seems like a lifetime ago and yet somehow, I still carry vivid snapshots in my head of the island’s unique and magnificent terrain – volcanoes, beaches, deserts, and forests all in one ecologically diverse and unforgettable island. It’s a place brilliantly colored by its beautiful vegetation and diverse wildlife, its warm and lively people, and energizing, time-honored celebrations.
I was fortunate enough to do quite a bit of exploring on the weekends that summer. Monday through Friday, though, were typical work days. I had a pretty good routine going, especially once I found my go-to lunch spot. It was a small tapas bar across the street from the plaza where I worked…a casual place with a busy lunch crowd.
I loved all the Spanish tapas they had, but always found myself ordering the same one: Spanish Potato Salad – Ensaladilla Rusa. It was served piled high on a small dish with a piece of crusty bread and a couple of slices of Serrano ham on the side. I became addicted. Towards the end of the summer, they would just bring it out to me without even taking my order. I was boring, predictable, and I loved every bite of it.
Is it Spanish or Russian? Ensaladilla Rusa translates into Russian Salad. Apparently, it was created by chef and restaurateur, Lucien Olivier in Moscow in the 1860’s. Olivier, who was of French and Belgian descent, first served his famous salad (known as Olivier Salad) at his upscale restaurant, Hermitage. His version was a bit fancier, often including ingredients like caviar, shellfish, and venison. Although Olivier kept his famous recipe a secret, reproductions of it eventually emerged throughout Russia and Europe. It was adapted depending on regionally available ingredients.
Although recipes and their ingredients vary slightly, in Spain, the fundamental ingredients are potatoes, peas, carrots, mayonnaise (often homemade), and canned tuna. Adding diced hard boiled eggs is a great idea too. Roasted red peppers (pimentos) are often used as garnish. Other optional additions include sliced olives and minced pickles.
Ensaladilla Rusa is a straight-forward potato salad with a great balance of flavors provided by the vegetables and the addition of tuna. Olive oil and mayonnaise make it creamy and silky. I love its versatility. It can be enjoyed as an appetizer (tapa), a side salad, or a light main dish.
The prep here is easy and the whole recipe comes together in about 30 minutes. The only tricky part is being watchful to not overcook the potatoes. Since they are diced prior to cooking, they only need to simmer a few minutes to reach the right consistency. If they overcook, you will end up with potato soup…also delicious, but a recipe for another day. Once cooked and drained, all of the remaining ingredients are mixed in. It can be served chilled or at room temperature.
This is my favorite potato salad and I love having it in the fridge for a quick, tasty meal. It takes me back to a very memorable time. With the first day of Spring coming next week and Summer following soon after, potato salad season is almost here. Try this delicious Spanish Potato Salad – Ensaladilla Rusa as an alternative to your usual one. There’s a good reason it’s one of the most popular tapas in Spain. Enjoy!
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Spanish Potato Salad – Ensaladilla Rusa
One of Spain’s most popular tapas, this Spanish Potato Salad – Ensaladilla Rusa, is silky, creamy, and so flavorful.
- 4 medium red potatoes, washed, peeled & diced small
- 1 cup frozen peas & frozen diced carrots (I buy a bag of frozen mixed peas & carrots. If using fresh, use 1/2 cup each of lightly steamed peas & steamed diced carrots.)
- 1 1/4 cups mayonnaise
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons Rice vinegar
- 1 (5 oz) can unsalted white albacore tuna, drained & flaked with a fork
- 1 teaspoon salt (If your tuna is salted, decrease salt to 1/2 teaspoon)
- 1/4 teaspoon black pepper
- optional Roasted red peppers (pimentos) for garnish (I buy canned or jarred )
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Place frozen peas and carrots into a microwave safe bowl and microwave for 45 seconds to thaw just slightly. Set aside.
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Fill a large saucepan with water. Add diced potatoes and bring to a quick boil over high heat. Once boiling, immediately reduce heat to low/medium-low to keep at a simmer for 8- 10 minutes or until potatoes are tender (but not too soft) when pierced with the tip of a sharp knife. Be careful not to overcook or they will be mushy. Drain potatoes, but do not rinse them. Set aside.
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In a medium-sized bowl, combine mayonnaise, olive oil, rice vinegar, tuna, salt, and pepper.
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Place potatoes and peas/carrots into a large bowl. Add tuna mixture and combine gently. Add additional salt & pepper if needed.
May be eaten room temperature or chilled. Store leftovers in refrigerator.
Any kind of tuna works well. If you can, try to use mercury tested & dolphin safe.
This is one of my favorite dishes and I love Tenerife we were there for our honeymoon. Thank you for posting I did not have a recipe.
It’s so simple to make. Enjoy 🙂
This was easy to make, and it’s delicious. I have been enjoying it for lunch this week.
I’m glad you liked it. My favorite potato salad.