Recipe Ensaladilla Rusa; the most famous Spanish tapa. Surprisingly easy to prepare at home! As a snack with drinks or as a potato part of the daily meal.
Ingredients for the Ensaladilla Rusa recipe
- 500 g of boiled potatoes
- 1 carrot peeled, al dente, diced
- 100 g green peas al dente
- 2 eggs hard-boiled (mashed or cut into small pieces)
- 1 can of tuna in olive oil
- 100 ml mayonnaise
- green olives stuffed with anchovies
- paprika powder
- pepper
- salt
Preparation
Cut the cooled, salt-boiled potatoes into cubes of about 1×1 centimeter. Then mix the cubes with the carrot, green peas, mashed eggs and tuna. Add the mayonnaise and mix well. Don’t forget to add salt and pepper to taste. Garnish with some olive slices and paprika powder. Store covered in the refrigerator, it is best to let the ensaladilla rusa ‘infuse’ overnight. Let the salad come to room temperature before serving, which also benefits the taste.
Put a few large, peeled prawns and some fish eggs on top of the salad for an extra tasty snack.
In general, ensaladilla rusa is served in Spain with a slice of baguette or some bread sticks with the afternoon drink, but at La Taha we also eat the salad as part of our daily meal.
The ensaladilla rusa in the photo accompanying this story is from Chiringuito Chambao Playa, restaurant on the beach of Benajarafe.
