Ensaladilla Rusa, also known as Russian Salad, is a beloved dish in Spain, often gracing tables during holidays, family gatherings, and celebrations. With its creamy texture and a medley of flavors, this vibrant salad is not just a treat for the taste buds but also a feast for the eyes. Traditionally, it combines boiled potatoes, carrots, peas, and a choice of protein, all enveloped in a rich and tangy mayonnaise sauce. The origins of Ensaladilla Rusa trace back to the Russian Empire, but it has evolved in Spain, with each family adding their unique twist.
In this article, you’ll learn how to make Ensaladilla Rusa at home with a step-by-step guide, discover some fantastic variations, and gather tips that will make your salad shine at your next gathering. Whether you’re looking for classic Ensaladilla Rusa or a creative twist, you’re in the right place!
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| Potatoes | 3 medium | Potatoes are the base of Ensaladilla Rusa, providing a creamy texture when boiled. |
| Carrots | 2 medium | Carrots add sweetness and a pop of color, making the salad visually appealing. |
| Frozen peas | 1 cup | These provide a delightful burst of freshness and are rich in vitamins. |
| Hard-boiled eggs | 2 | Eggs enrich the salad with protein and help bind the ingredients together. |
| Tuna (canned) | 1 can (about 200g) | Tuna adds a savory flavor and is a popular protein choice in traditional Ensaladilla Rusa. |
| Mayonnaise | 1 cup | The star ingredient! Creamy mayonnaise forms the dressing that holds this salad together. |
| Olive oil | 2 tablespoons | Extra virgin olive oil enhances flavor and adds a touch of Mediterranean authenticity. |
| Salt | To taste | Essential for enhancing all the flavors in your Ensaladilla Rusa. |
| Black pepper | To taste | A little spice to complement the creaminess of the salad. |
| Parsley (for garnish) | Chopped, to taste | Fresh parsley adds a nice color and fresh flavor as a finishing touch. |
Step-by-Step Instructions
- Step 1: Prepare Your Vegetables – Start by peeling the potatoes and carrots. Cut them into equal-sized cubes to ensure even cooking. Boil the potatoes in salted water until tender (about 15-20 minutes), and do the same for the carrots, cooking them for around 10-15 minutes. Add the frozen peas to the boiling water for the last 2-3 minutes to blanch them. Once cooked, drain and set aside to cool.
- Step 2: Mix the Ingredients – While your vegetables are cooling, take a large mixing bowl and add the drained tuna. Flake it with a fork for easy mixing. Then, chop the hard-boiled eggs and add them to the bowl along with the cooled potatoes, carrots, and peas. This colorful mixture is the heart of your Ensaladilla Rusa!
- Step 3: Prepare the Dressing – In a separate bowl, combine the mayonnaise, olive oil, salt, and pepper. Stir well until the dressing is smooth and creamy. This homemade Ensaladilla Rusa sauce will truly elevate the flavors of your salad.
- Step 4: Combine Everything – Gently fold the dressing into the mixed ingredients. Be careful not to mash the potatoes too much; you want to keep some chunks for texture! Make sure everything is evenly coated.
- Step 5: Chill and Serve – Transfer the Ensaladilla Rusa to a serving dish and cover it with plastic wrap. Chill it in the refrigerator for at least an hour to allow the flavors to meld. Before serving, sprinkle chopped parsley on top for a fresh garnish.
Pro Tips
- Don’t rush the cooling process: Allow your vegetables to cool completely before mixing; this prevents the mayonnaise from becoming runny.
- Experiment with proteins: While tuna is traditional, feel free to use cooked chicken or even chickpeas for a vegetarian option!
- Customize your dressing: For a bit of tang, add a tablespoon of pickle juice or Dijon mustard to your mayonnaise mixture.
- Make it ahead: Ensaladilla Rusa tastes even better the next day, so prepare it in advance!
- Serve with bread: Pair your salad with crusty bread or crackers for a lovely appetizer.
Nutritional Information
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 320 |
| Protein | 15g |
| Carbohydrates | 30g |
| Saturated Fats | 4g |
| Fiber | 3g |
| Cholesterol | 80mg |
| Sugars | 2g |
| Fats | 20g |
FAQs
What is the best way to store Ensaladilla Rusa?
Store your Ensaladilla Rusa in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to prevent drying out.
Can Ensaladilla Rusa be made vegan or gluten-free?
Absolutely! For a vegan version, replace tuna with chickpeas or diced tofu and use vegan mayonnaise. Ensure your ingredients are gluten-free by checking labels.
What are the best side dishes to serve with Ensaladilla Rusa?
Ensaladilla Rusa pairs well with crusty bread, olives, or a simple green salad. It also complements grilled meats wonderfully!
How long does it take to prepare Ensaladilla Rusa?
Total preparation and cooking time is about 45 minutes, plus at least an hour of chilling time. It’s well worth the wait!
Can I freeze Ensaladilla Rusa for later?
While it’s best enjoyed fresh, you can freeze it, although the texture may change slightly. If you plan to freeze, omit the mayonnaise beforehand and add it once you’re ready to serve.
Ensaladilla Rusa is more than just a dish; it’s a celebration of flavors and a slice of Spanish culture that you can easily recreate at home. Whether you’re serving it for a festive occasion or simply enjoying it as a comforting meal, this recipe is sure to impress. Remember, the key to a delicious Ensaladilla Rusa lies in the quality of your ingredients and a little love in the preparation.
Tried this Ensaladilla Rusa recipe? Let us know your experience in the comments!
