Spanish Potato Salad – Easy Meal Recipe

Last Updated on April 23, 2025

As summer approaches, I find myself dreaming of vibrant gatherings filled with laughter, good company, and delightful dishes. A perfect companion for those sunny barbeques or picnics in the park is Spanish Potato Salad, or Ensaladilla Rusa. 

Light yet satisfying, this dish pairs wonderfully with grilled meats, fresh bread, or even just a chilled glass of white wine. If you’re like me, always looking for crowd-pleasers, this is your go-to option!

What is Spanish Potato Salad (Ensaladilla Rusa)?

Ensaladilla Rusa, often referred to as Spanish Potato Salad, brings together an indelible mix of flavors and textures. It’s a classic salad comprising boiled potatoes, vegetables, and a creamy dressing, usually mayonnaise. 

The term “Rusa” implies its roots; it was inspired by Russian salads that gained popularity in Spain during the late 19th century.

While every family has its unique twist on the recipe, the essence remains the same: transforming simple ingredients into a dish that brings people together. 

Imagine perfectly boiled potatoes, tender carrots, sweet peas, and a hint of tuna—all enveloped in a creamy, tangy dressing. A bite of this salad is like a warm hug from a dear friend.

What is the Flavor Profile of This Dish?

The flavor of Ensaladilla Rusa is a delightful balance of creamy and savory, with a slight tang from vinegar and mustard. 

This salad is rich because of the mayonnaise but not overwhelmingly so. The vegetables add freshness, crunch, and a pop of color, making each bite exciting. 

The tuna, if used, adds an umami kick that ties everything together beautifully. It’s a melody of flavors—creamy, zesty, and subtly sweet—that you won’t forget.

What Makes This Recipe Different From Other Spanish Potato Salad (Ensaladilla Rusa)?

You might wonder what sets my version of Ensaladilla Rusa apart. Sure, many recipes exist, but what I’ve come to love is the inclusion of high-quality ingredients and a simple homemade dressing. Here’s what I emphasize:

1. Premium Tuna: I always use canned tuna packed in olive oil. The richness and flavor elevate the salad significantly.
2. Homemade Mayonnaise: It’s worth the effort. Making it yourself allows you to control the flavor and texture, enhancing the overall dish.
3. Fresh Ingredients: Whether it’s the peas or potatoes, freshness shines through in this salad. Using seasonal vegetables can transform the dish while making it healthier.
4. Parsley and Dijon Mustard: These add a burst of flavor and brightness that balances the creaminess of the salad.
5. Extra Virgin Olive Oil: It enhances the richness without overpowering the flavors.

Now, let’s get into what you’ll need to create this exceptional dish.

Ingredients You’ll Need

– 5 oz premium canned tuna in olive oil

– ¼ cup high-quality mayonnaise (homemade preferred)

– ½ tablespoon extra virgin olive oil

– 12 oz waxy or everyday potatoes (not floury)

– 4 oz carrots, peeled and diced

– ½ cup green peas (fresh or frozen)

– ¼ red onion, finely chopped (approximately ⅓ cup)

– ¼ teaspoon freshly ground black pepper 

– ½ teaspoon apple cider vinegar

– 1 tablespoon finely chopped parsley

– 1 teaspoon Dijon mustard

These ingredients come together to create a wonderful harmony of taste. Let’s move on to how to bring it all to life.

Step-by-Step Directions

Step 1: Prepare the Vegetables

Start by washing your potatoes thoroughly. Peel them if preferred, but the skin can add an extra layer of texture and nutrients. 

Next, cut them into even cubes, about an inch in size. Place them in a pot with cold, salted water. This method ensures even cooking.

Step 2: Boil the Potatoes

Put the pot on medium heat and bring the water to a gentle boil. Cook the potatoes for about 15-20 minutes or until they feel tender but not mushy when pierced with a fork. You don’t want mashed potatoes here! 

Once done, drain them and let them cool in a bowl.

Step 3: Cook the Carrots and Peas

In a separate pot, bring water to a boil. Add the carrots and boil for about 5 minutes. After that, toss in the green peas. 

Cook everything together until the carrots are tender-crisp, approximately 3 more minutes. Drain and cool.

Step 4: Combine Your Ingredients

Once your potatoes and vegetables are cool, transfer them to a large mixing bowl. Flake the tuna into the bowl, ensuring no big chunks remain. 

Add finely chopped red onion, parsley, and the rest of the ingredients: mayonnaise, olive oil, apple cider vinegar, mustard, and black pepper.

Step 5: Toss Gently

Use a spatula to mix everything gently. Be careful! You don’t want to mash the potatoes. The goal is to combine the flavors without losing the integrity of the ingredients.

Step 6: Chill the Salad

Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This rest period allows the flavors to meld beautifully.

Step 7: Serve and Enjoy

When you’re ready to serve, give the salad one last gentle toss. Taste and adjust seasoning if necessary. Garnish with some extra parsley for that visual appeal.

Tips On Making Spanish Potato Salad (Ensaladilla Rusa)

1. Choose the Right Potatoes: Waxy potatoes hold their shape better than floury varieties. They are key for a perfect texture.
2. Use Fresh Veggies: If you can, opt for seasonal produce. Fresh vegetables ramp up the flavor.
3. Make It Ahead of Time: This salad benefits from sitting in the fridge. Prepare it a few hours or even a day ahead.
4. Homemade Mayonnaise: Don’t shy away from making your mayo! It’s simple and adds a whole new dimension.
5. Experiment with Ingredients: If you have leftover veggies or different proteins like ham or chicken, add them in! This salad is quite forgiving.

How Can I Store This Spanish Potato Salad (Ensaladilla Rusa)?

Ensaladilla Rusa stores quite well. Here are my storage tips:

• Refrigerate: Keep it in an airtight container in the fridge. It should last for about 3-4 days.
  
• Avoid Freezing: Freezing isn’t recommended due to the mayonnaise. The texture will change, and it won’t taste the same.
  
• Gently Re-mix: Before serving leftovers, give it a gentle stir.
  

Substitute Options for the Ingredients

If you don’t have some of the ingredients on hand, don’t worry! Here are some substitutes:

• Tuna: If you don’t have canned tuna, chicken or chickpeas can work well in this salad. They add protein and keep it hearty.
  
• Mayonnaise: If you’re out of mayonnaise, try using Greek yogurt mixed with a bit of mustard for creaminess. It’s a healthier option.
  
• Potatoes: In a pinch, you can use sweet potatoes for a slightly different flavor and extra nutrients.
  
• Peas: If you don’t have peas, try using corn instead. It adds sweetness and crunch.
  

Conclusion

Ensaladilla Rusa is not just a dish. It’s a tradition for many Spaniards and is quickly becoming a favorite worldwide. With its delightful combination of flavors and textures, it epitomizes the joy of food that brings people together. 

As you prepare this salad, think of all the memories yet to be made around your table. Be it a family reunion or a casual get-together with friends, this potato salad adds that special touch.

So, gather your ingredients, channel your inner Spanish chef, and enjoy creating this amazing salad. You’re sure to impress, and perhaps, create a new family tradition! Happy cooking!

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