Ensaladilla Rusa easy to prepare

My recipe Ensaladilla Rusa shows you step by step the preparation of Spanish potato salad.

The typical tapas salad with egg, tuna, peas and mayonnaise tastes simply fantastic and conjures up a vacation feeling on the table.

Today you get a lot of ideas and variations for your home salad. Promise! The popular potato salad is an eye-catcher and succeeds fully simple.

Wish you good luck! Feel free to leave me a cooking question or kitchen gossip at the bottom of the page, thanks!

1. Ensaladilla Rusa Shopping List

For your potato salad you need the following ingredients:

  • Mayonnaise homemade or from the shelf 🙂
  • Pickled peppers from the jar
  • Salad potatoes: firm potatoes that keep their shape
  • Peas fresh or frozen
  • Chicken eggs or quail eggs
  • Mackerel or tuna, pickled in oil
  • Olives and capers
  • Thyme or rosemary fresh
  • Lemon
  • salt, pepper, cayenne pepper

You will find the exact quantities a bit further down in the recipe.

The typical potato salad goes perfectly with barbecue. I have dedicated a separate post to the olive salad.

Tip from Chef Thomas Sixt
I will present the olive salad elsewhere © Thomas Sixt Food Photographer
Spanish potato salad tastes delicious, get inspired by the recipe below.

2. Recipe Ensaladilla Rusa

Here follows the instructions. Feel free to leave me a cooking question or kitchen gossip at the bottom of the page via the comment function. Please write in German or English, my Spanish is still very weak 🙂 Thanks!

Print Recipe
5 from 20 votes
5 from 20 votes
Ensaladilla Rusa
Instructions with tips from chef Thomas Sixt.
Prep Time12 mins
Cook Time30 mins
Total Time42 mins
Course: Salad
Cuisine: international kitchen, Mediterranean Recipes, spain kitchen
Keyword: glutenfree
Servings: 2 Persons
Calories: 295kcal
Author: Thomas Sixt
For the preparation of salad
  • 3-4 pc eggs
  • 250 g Potatoes washed, peeled
  • 100 g Peas fresh or frozen
  • 1 Glass Red peppers
  • 6-8 tbsp. Mayonnaise
  • Salt
  • Pepper
  • Cayenne pepper
  • Sugar
Additions and Decoration
  • 1 pc. Lemon
  • 1 Glass Olives Pearl onions, pickles, capers, carrots
  • 2-4 Branches Rosemary or thyme
  • 1 Glass Tuna in oil or mackerel
  • Cut peeled, raw potatoes into 1 cm cubes.
  • Boil the potato cubes in salted water.
  • Get the peas ready.
  • Check the cooking point of the potato cubes.
  • Just before the end of the cooking time, add the peas to the potato cubes and cook until al dente.
  • Drain potato cubes and peas in a sieve.
  • Boil the eggs or peel already cooked eggs and cut into eighths.
  • Remove bell pepper pieces from jar, dry and cut into strips or pieces.
  • Prepare mayonnaise yourself or put ready-made mayo in a bowl. Add cooled potato cubes and peas, bell pepper pieces and eggs. Season with salt, pepper, cayenne pepper and a little sugar and mix gently.
  • Arrange potato salad on plates, decorate with olives and rosemary, arrange tuna fillet or mackerel fillet and serve with a lemon quarter. Enjoy your meal!

3. Nutritional Information and Calories

Nutrition Facts
Ensaladilla Rusa
Amount Per Serving
Calories 295 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 6g
Monounsaturated Fat 3g
Cholesterol 9mg3%
Sodium 2072mg90%
Potassium 586mg17%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 10g11%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

4. Preparation Variations and Tips for Ensaladilla Rusa

Some tips for variants I promised you in the introduction. Now follow more tips for situation flexible at home salad 🙂

Variations for the mayonnaise:
You can add more garlic to the mayo. Then the salad tastes stronger and goes better with grilled food.

Stretch the mayo with crème fraîche or sour cream. It has been proven that 1/3 mayo and 2/3 dairy products. This makes the salad cream lighter and finer in taste.

Vegetarian and vegan:
Use a pure vegetable cream with soy products. With lemon juice, salt, pepper and sugar, plus a little cayenne pepper, you can create a delicious salad dressing.

Herbs like wild garlic, chives and parsley you can add to the mayonnaise.

Ideas for complementary vegetables insert:
Add pickles, pearl onions, carrots, and jarred capers to your salad to taste.

Did you have any broccoli left in the fridge? Simply cut into florets, boil briefly, then fry in a pan and serve with it.

Slice pickles, you can also use fresh cucumbers.

Variants for fish and seafood:
In addition to tuna and mackerel, crayfish, freshly fried shrimp, and mussels are great to add to the salad.

White tuna from the jar deserves your attention. You can remove the fillets wonderfully and the fish tastes incredibly delicious.

5. More Potato Salad Recipes

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!