I can’t believe I’ve been blogging for two years and still haven’t posted a recipe for ensaladilla rusa. A Spanish potato salad served as a tapita throughout the entire country of Spain.
Ever since I can remember, when we would visit Spain, my Abuela Rora would have a spread of our favorite foods made up for us upon arrival. It always consisted of fresh baked bread, Spanish chorizo sausage, jamon serrano, aceitunas and ensaladilla rusa.
She’d also pick up a few 8oz bottles of coca-cola and something “American” she thought we’d enjoy. One year it was ketchup – another, salsa.
We never seemed to use the condiments in Spain but since she had heard that children from the states enjoyed them she made sure we had them.
Isn’t she sweet? Yes, I love her.
My Abuela Rora makes the best ensaladilla rusa. Creamy and silky from homemade mayonnaise and sweet and tender from cooked carrots and fresh from the plaza peas.
When I was 11 years old we both sat down and wrote her recipe (as best as we could since she doesn’t use measurements) on the back page of my cruzada (crossword book). It’s one of my most treasured books that I still have today as it has my Abuela’s recipe and holds a sweet memory.
With my last sweet sugar snap peas, I decided to use them to make her recipe.
It never seems to taste as luxurious as it does in Spain, however, it’s still irresistible and one of my favorite summer salads.
A Spanish Favorite: Ensaladilla Rusa
Every person and bar in Spain makes their ensaladilla a little bit different. Some add shrimp, artichokes, boiled eggs or canned white asparagus.
The staples being homemade mayonnaise, potatoes, tuna, peas and carrots.
Feel free to adapt this recipe adding whatever is in season but please remember that the only way to get the authentic taste from Spain is using homemade mayonnaise made with extra virgin olive oil.
- 1 recipe homemade mayonnaise
- 4-5 large potatoes
- 2 large carrots
- 1/4 cup peas (you can use frozen)
- 1 can tuna
- Salt to season
1. Boil the potatoes and carrots in a large pot for 20 minutes or until tender.
2. Once tender, remove and allow to cool for 10 minutes.
3. While the potatoes and carrots are cooling, steam or boil peas for 5-10 minutes.
4. Dice the cooled potatoes and carrots into small pieces.
5. In a large bowl, add the potatoes, carrots, peas, tuna, mayonnaise and salt to taste. Mix thoroughly.
Ensaladilla Rusa is best served at room temperature, however, it can also be chilled.