Despite the name, Ensaladilla Rusa is a Spanish tapas-bar staple, not actually Russian in any meaningful sense anymore — every region has its own version.
It's a cold dish, meant to be made ahead and rested, which makes it one of the easier tapas to prepare for a crowd.
Ingredients
- 500g potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 cup frozen peas
- 185g tin tuna in oil, drained
- 3/4 cup good-quality mayonnaise
- 2 hard-boiled eggs, chopped (1 reserved for garnish)
- Roasted red peppers, sliced, to garnish
- Black olives, to garnish
- Sea salt, to taste
Method
- Boil the potatoes and carrots together in salted water for 8–10 minutes until just tender. Add the peas for the final 2 minutes. Drain and cool completely.
- In a large bowl, combine the cooled vegetables, tuna and chopped egg.
- Fold through the mayonnaise until everything is coated but not drowning — add gradually and stop when it looks right, not necessarily when it's all used.
- Season with salt, transfer to a serving dish, and smooth the top.
- Garnish with slices of the reserved egg, roasted red peppers and olives. Chill for at least an hour before serving — this is a cold tapa, eaten well-rested.
Let the potatoes and carrots cool completely before adding the mayonnaise — warm vegetables will make the dressing split and turn the whole dish greasy.
This is the home version
Here it's home-sized. At your event, it's the same recipe in a much bigger pan, cooked live for a crowd, with full cleanup included.
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