Ensalada Rusa (Russian salad)

    50 min

    This recipe, I find, is commonly served in Spanish restaurants. On the Internet there are many variations on this recipe, but not the 'Spanish' version. It is a gorgeous dish which needs quite a bit of preparation, but it is so worth it!

    55 people made this

    Serves: 10 

    • 900g potatoes, peeled
    • 40g diced carrot
    • 55g garden peas
    • 1 1/2 tins tuna in oil
    • 110g mayonnaise
    • salt and pepper
    • 1 small packet prawns (about a large fistful)
    • 1/2 jar pitted green olives
    • 3 hard boiled eggs

    Prep:10min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:50min 

    1. Boil the potatoes in salted water until cooked. Drain and set aside.
    2. Boil the carrots and peas together until al dente. Drain and set aside.
    3. Drain the oil from the tuna well. In a large mixing bowl, add the drained tuna and half the amount of mayonnaise, then mix. Then dice the potatoes and add to the bowl. Sprinkle a little salt and pepper over the potatoes.
    4. Add the carrots and peas to the bowl and half the amount of prawns. Mix gently, adding the rest of the mayonnaise (adding more if needed).
    5. Transfer the mixture to a serving dish and decorate the top with olives, sliced eggs and the remaining prawns.
    6. Cool in the fridge at least 20 minutes before serving.


    If you're feeling creative, you can 'shape' the salad into a large mound on a serving dish, or individual mounds for each person.

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    Reviews in English (1)


    Great recipe! I still can't understand why the Spanish call it "Russian" as most of the things that go in it, like olives and prawns, aren't at all typical of Russian cuisine. It's a good salad, though.  -  19 Aug 2013