Delicious Ensaladilla Rusa Recipe – Quick and Easy
Picture a sunny afternoon in Spain, sitting at a tapas bar with a refreshing drink in hand. The bustling ambiance, the rich aromas of Spanish food, and the vibe of people coming together to enjoy life is something that feels truly special.
But what’s a tapas bar experience without trying an authentic Ensaladilla Rusa? A classic Spanish potato salad, it’s the perfect side dish or snack to enjoy as you sip on your drink and relax in good company.
If you’re craving those Spanish flavors but don’t want to venture out, don’t worry! I’ve got you covered.
In this recipe article, I’m going to teach you how to make your own delicious Ensaladilla Rusa right from the comfort of your own home. With simple ingredients and easy-to-follow steps, this recipe will transport you straight to a tapas bar in no time.
So get ready to impress your guests at your next party or just simply treat yourself by learning how to make this Spanish favorite with my Ensaladilla Rusa recipe.
Why You’ll Love This Recipe
Greetings, fellow foodies! If you’ve made it to this recipe article, then it’s safe to say you’re on the hunt for something tasty and new to impress your guests or family. Let me share with you why you’ll love this recipe: Ensaladilla Rusa – Spanish Potato Salad Recipe.
First off, let’s talk about the ingredients. This dish is packed full of flavor and nutrients from staples like potatoes and hard-boiled eggs, to unexpected additions like white asparagus and roasted red peppers. The combination of these ingredients creates a beautiful harmony of flavors that dance on your taste buds.
But wait, there’s more! The tuna adds a protein-packed punch that makes this dish a full meal in itself. And let’s not forget about the star of the show – mayonnaise! This Spanish-style mayonnaise-based dressing gives the dish a unique zing that will have your guests coming back for seconds (and thirds!).
Not only is this dish delicious, but it’s also versatile. It can be served as a side dish or as its own main course, making it perfect for any occasion. This recipe is great for feeding crowds of people at gatherings, making meal prep easy and efficient while still packing a punch in presentation.
Lastly, let me mention how easy this recipe is to make. With just ten simple steps, you can create a stunning Ensaladilla Rusa that will make your friends think you’re an experienced chef at a fancy tapas bar!
So there you have it, folks. A dish that is flavorful, nutritious, versatile and easy to make – what more could you ask for? Give this Spanish Potato Salad Recipe a shot and I guarantee you’ll be receiving compliments and requests for the recipe for years to come!
Ingredient List
- Potatoes: The star ingredient of this Ensaladilla Rusa recipe. You need 2 pounds (1 kilogram) or 7 medium potatoes, peeled and diced, and later cooked until tender.
- Mayonnaise: You need high-quality mayonnaise to get that creamy texture that makes this salad a hit.
- Tuna: You’ll need two cans or jars of tuna, preferably high-quality ones packed in oil for additional flavor.
- Hard-boiled eggs: This recipe requires two hard-boiled eggs cut into small cubes. This gives the salad additional texture and taste.
- Peas and Carrots: Using cooked peas and carrots make this potato salad more colorful and vibrant. You need around 1 ounce (28 grams) of fine peas and around 2 medium carrots, peeled, boiled, and diced.
- Roasted Red Peppers: These add a touch of smoky, savory flavor to the dish. You’ll need around 2 roasted red peppers diced into small bits.
- Salt: Add salt according to your preference to amplify the flavors.
The last ingredient in the recipe is optional as it’s only used for decoration: white asparagus. If you don’t have it or can’t find it easily, don’t worry; your salad will still be delicious!
The Recipe How-To
Now that you have all your ingredients ready and organized, let’s start cooking this Ensaladilla Rusa — a Spanish potato salad recipe. Follow these steps to make it as delicious as possible.
Step 1: Cooking the Potatoes
- First of all, wash and peel
7 medium potatoesand2 carrots. Cut them intosmall pieces. - Put in a pot with cold water covering the potatoes and add some salt. Turn on high until it boils.
- When it boils, lower the heat to medium and keep boiling for 10-12 minutes until they are tender but not too soft.
- Drain them and let them cool down completely.
Step 2: Preparing Other Ingredients
- Slice
2 roasted red peppersinto small squares. - Take
16 ounce peasand2 cans of tuna in oil, drain the liquids. - Peel the boiled eggs and chop them into small cubes.
Step 3: Mixing All Ingredients Together
- Mix all ingredients in a large bowl: the cooked potatoes, peppers, drained peas and tuna, grated carrots, chopped hard-boiled eggs.
- Add
1/2 cup of mayonnaise(or use more or less according to your preference). - Season with
1 tablespoon of olive oil,1 teaspoon of apple cider vinegar, salt, black pepper.
Step 4: Let it Chill In The Fridge
- Cover with plastic wrap and transfer to the fridge for at least two hours so that all flavors blend together properly.
Enjoy your Ensaladilla Rusa Spanish potato salad cold! It’s perfect as a side dish for your next BBQ party or picnic on a warm summer day.
Substitutions and Variations
Listen up folks, I know that sometimes you want to shake things up and add your own special twist to a classic dish. Well, lucky for you, this Spanish potato salad recipe has plenty of room for substitutions and variations.
Let’s start with the potatoes. While the recipe calls for 7 medium-sized potatoes, feel free to use whichever variety you prefer. Yukon Gold or red-skinned potatoes work great if you’re looking for a creamier texture, while fingerling potatoes will add a nice pop of color to your dish.
If white asparagus isn’t your thing or it’s hard to come by in your area, simply omit it from the recipe. You can also substitute it with green asparagus or roasted red peppers.
Now let’s talk about the protein options. This recipe uses canned tuna, but you can also make this a vegetarian option by using chopped up marinated artichokes or grilled vegetables. If you’re feeling fancy, shrimp or crab can be added as well for an elevated twist.
For those who don’t care for mayonnaise, fear not! Try substituting it with Greek yogurt or sour cream for a tangier take on this Spanish classic. Alternatively, add some freshly squeezed lemon juice or Dijon mustard to give the dish a zesty kick.
Finally, if you’re serving this dish as a side, consider pairing it with other Spanish tapas like tortilla de patatas or jamón ibérico. Enjoy experimenting with different combinations and personalizing this ensaladilla rusa (Spanish potato salad) recipe to suit your tastes!
Serving and Pairing
Now that you’ve mastered the art of making ensaladilla rusa, it’s time to delight your taste buds with this Spanish classic. This dish is a perfect addition to your tapas feast or as a comforting side dish at dinner. The beauty of this salad ensaladilla is that it pairs well with almost anything.
If you want to serve it alongside grilled meat or fish, then try topping the salad with some freshly grilled white asparagus, roasted red peppers or tuna salad. The combination of the creamy potato salad with the tangy flavors of tuna oil will satisfy your cravings for something hearty and filling.
For an even healthier option, try serving it with boiled eggs and crispy veggies like green beans or peas. The fresh flavors of the vegetables make a perfect contrast to the creaminess of the potatoes while adding extra nutrition.
If you’re looking for something snacky, then pair this ensalada rusa with other Spanish tapas like patatas bravas or croquettes. These small appetizers are a perfect complement to each other and will keep your guests coming back for more.
This Spanish style potato salad is also great on its own as a light lunch or dinner meal. You can add some Amish potato salad, egg salad, or oliver salad with it if you want to switch up your meal options.
Overall, this classic ensaladilla rusa recipe is very versatile and can go well with almost any food pairing. It’s so tasty and easy-to-make that it’ll become one of your favorite side dishes in no time!
Make-Ahead, Storing and Reheating
Remember, the beauty of this ensaladilla rusa recipe is its versatility! It’s perfect for meal prepping and making ahead. You can keep it in the fridge for up to two or three days before serving, and you can also make it ahead and freeze it – though it’s best not to include the hard-boiled eggs if freezing.
When it comes to reheating, I suggest doing so gently over low heat – otherwise, the potatoes may disintegrate. Alternatively, just let it come to room temperature before serving.
If you want to add more flavor to your ensaladilla rusa, try experimenting with different toppings and garnishes. A sprinkle of smoked paprika or some chopped fresh herbs such as parsley or chives can add some extra Spanish flair. And remember: there’s no wrong way to enjoy this classic potato salad recipe!
Tips for Perfect Results
Every chef has an ace in the hole. For me, that magic touch comes in the form of my Ensaladilla Rusa recipe. It’s a Spanish-style potato salad that always leaves my guests asking for seconds. Here are some tips to make sure yours turns out as amazing as mine.
The secret to a great Ensaladilla Rusa is to start with good potatoes. Use waxy potatoes instead of starchy ones because they hold up better when boiled and won’t fall apart when mixed with mayonnaise. Red Bliss, Yukon Gold, or fingerling potatoes are a good choice.
When boiling the potatoes, be sure not to overcook them. Drain them as soon as they are fork-tender, and shock them with cold water to stop the cooking process. This will keep them from getting mushy.
For even more flavor, add roasted red peppers, white asparagus, canned tuna or hard-boiled eggs. You can also use Amish potato salad or Russian Salad as an inspiration for substitutions.
To keep the salad from getting too runny, choose mayonnaise that is high in fat content and drain any excess liquid from the canned tuna or roasted red peppers before adding them to the mix.
Lastly, once all of your ingredients are added and mixed together, cover the bowl with a plastic wrap and let it sit in the fridge for at least 30 minutes before serving it. This will give all of the flavors time to meld together and create a perfect dish that is bursting with flavor.
So there you have it: my top tips for ensuring your Ensaladilla Rusa is a hit at your next party or gathering. Give them a try and see just how delicious this Spanish-style potato salad can be!
FAQ
Now, let’s dive into some frequently asked questions about the ensaladilla rusa recipe. These inquiries range from flavor enhancements and ingredient substitutions to storage tips and other helpful hints for making this a perfect side dish or addition to your Spanish tapas bar. So, whether you are an experienced cook or a novice in the kitchen, keep reading to learn more about the preparation of this classic Spanish potato salad.
Why is it called ensalada rusa?
Ensaladilla Rusa, a sophisticated version of potato salad, originated in Moscow thanks to the creative mind of Belgian chef Lucien Olivier. Olivier came up with this scrumptious recipe while working at the prestigious Hermitage Restaurant.
How do you make Paula Deen’s potato salad?
For this recipe, we will need a bag of small red potatoes, weighing approximately 3 pounds. These potatoes will be quartered to the desired size. In addition, we will need some mayonnaise, sour cream, fresh dill, salt, ground black pepper, crispy bacon, and boiled eggs. The mayonnaise and sour cream will be mixed with the spices to create a tangy dressing. The bacon and eggs will be crumbled and chopped to add a satisfying crunch to the dish.
What is the history of ensalada rusa?
The dish known as Russian Salad or Ensalada Rusa has its roots in a Moscow restaurant called Hermitage, where it was created by chef Lucien Olivier in the 1860s. Over time, it has become a beloved favorite among Russians and is often served at various occasions such as holidays, birthday parties, and gatherings.
What is Amish potato salad?
Amish potato salad is a delightful variation of traditional potato salad that stands out with its distinct sweetness. The unique dressing of this potato salad involves the use of mayonnaise, which is blended with sugar to provide a pleasant sweetness. Complementing the sweetness are the flavors of mustard and cider vinegar, which perfectly balance out the taste and provide a one-of-a-kind sweet-and-sour kick.
Bottom Line
So there you have it, an enticing recipe for the ensaladilla rusa or Spanish potato salad. The combination of tender potatoes, creamy mayonnaise, and flavorsome tuna in this Spanish classic is sure to ease your taste buds. The recipe has proven to impress my guests time and time again, and I’m sure it will be a hit at your next gathering.
By using wholesome ingredients such as white asparagus, hard-boiled eggs, peas, and roasted red peppers, this dish is nutritious yet bold in its flavors. Not only that, but the ensaladilla rusa can be easily customized according to your preferences.
If you’re looking for an exciting side dish for a tapas bar night or a delicious make-ahead weeknight meal, this ensaladilla rusa is definitely worth trying out. Give it a go and watch as your guests rave about your culinary skills.
So don’t hesitate – give this ensaladilla rusa recipe a try and let me know how it turns out. I hope it becomes a staple in your kitchen just like it has in mine.
Ensaladilla Rusa - Spanish Potato Salad Recipe
Ingredients
- 7 medium potatoes
- 2 roasted red peppers (bottled is fine)
- 1 (16 ounce) can peas and carrots, drained
- 2 hard-boiled eggs
- 1 (6 ounce) can tuna, drained
- 1 1/2 cups mayonnaise
- 4 -5 stalks white asparagus (to garnish) (optional)
Instructions
- Scrub the potatoes to clean off any lose dirt and sand.
- Pour water into a large pot, cover and bring to a boil on high heat.
- Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
- Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!
- Hard boil the eggs.
- Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
- Change every few minutes until the potatoes are cool enough to handle with your bare hands.
- Refrigerate for a few minutes to cool further.
- Put approximately 1 1/2 cups of mayonnaise into a bowl.
- Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
- Drain tuna thoroughly, then crumble with a fork and add to bowl.
- Drain carrots and peas and add to bowl.
- Peel 1 egg, chop and add to bowl.
- Mix all ingredients together.
- Add the mayonnaise mixture to the potatoes and mix thoroughly.
- If necessary, add more mayonnaise.
- Smooth top of potato salad, preparing for decoration.
- Slice remaining red pepper into thin strips and arrange on top of salad.
- Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.
Your Own Notes
Nutrition
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!