Ensalada Rusa - Russian salad

Ensalada Rusa - Russian salad


12 people made this

About this recipe: An authentic Spanish ensalada Rusa. A popular tapa served in bars all over Spain. This recipe was given to me by my mum who was taught by her Spanish uncle.

Sammi-Jeann Essex, England, UK

Serves: 8 

  • 8 to 10 medium potatoes
  • 1 handful peas
  • 1 red pepper or 1/2 jar roasted peppers
  • 1 (400g) jar mayonnaise
  • 1 to 2 tins tuna
  • 2 to 3 garlic cloves, crushed
  • 1/2 teaspoon salt

Prep:15min  ›  Cook:20min  ›  Extra time:10min  ›  Ready in:45min 

  1. Cut potatoes into chunks small enough to cook quickly and boil till tender, about 20 minutes. Cover with a lid to reduce cooking time.
  2. While potatoes are boiling, boil peas and pepper, which has been cut in half and de-seeded, or you can char if you wish (the idea is to remove the skin). Jars of roasted peppers have already been skinned and de-seeded. Cut the pepper into strips.
  3. Mash potatoes and add mayonnaise until smooth and creamy. Dice and add 1/2 the pepper, 1/2 the peas and most of the tuna, saving some for decoration. Crush and add the garlic (you can add the garlic raw or cook with potatoes, depending on preference).
  4. Pile onto a large serving plate and smooth to a nice shape, then spread and smooth mayonnaise on top and decorate with remaining peas, tuna and strips of pepper.

Serving suggestion

Best served cold, as a tapa and with a slice of crusty bread. Keep in fridge and eat within 3 days.

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Reviews (2)


Fabulous recipe, I added some chopped gerkins and smoked sausage and loads more peas. Thank you so much - 12 Jan 2014


used to eat this when we lived in the canaries and authentic is definitely the best description. been looking for a good recipe everywhere.. thank you - 08 Jun 2012

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