This Spanish potato salad, known as ensaladilla rusa, is one of Spain’s most iconic dishes. We’re talking layers of flavors, easy to make, and all done in about 40 minutes. Serve it as a tapas appetizer or even as a side dish. Either way, it’s the kind of food that will fill you with so much goodness.
To make this recipe, I used yukon gold potatoes. It’s important to use potatoes here that are a bit more waxy than starchy. As they hold their shape better when being boiled. You can also use red potatoes, golden delight, or even new potatoes.
What really flavors this potato salad is the creamy sauce. Made with just mayonnaise, garlic, lemon juice, and olive oil. I used low-fat mayo, but you can also use full-fat, nonfat, or even a plant-based one if you like.
TIPS & TRICKS to Make this Recipe: You can serve this potato salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH CANNED TUNA (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make this Spanish Potato Salad
Spanish Potato Salad | Ensaladilla Rusa
Ingredients
- 4 yukon gold potatoes (peeled) 2 1/4 lbs / 1 kilogram
- 2 large carrots (peeled)
- 4 large eggs
- 1/2 cup frozen peas 80 grams
- 1 shallot (finely chopped)
- 2 jarred roasted red bell peppers (cut into small strips)
- 1/2 cup green pimento stuffed olives (thinly sliced) 60 grams
- 2 cans tuna in olive oil (drained) 4 oz / 110 grams each
- 1 cup low fat mayonnaise 240 grams
- 2 cloves garlic (finely grated)
- 2 tsp lemon juice 10 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
- chopped chives and olives for garnish
Instructions
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Cut the potatoes into small bite-sized pieces that are 1/2 inch thick (1.25 cm), then add the potatoes into a stockpot in flat layer, along with the carrots, and fill with water just enough to cover the ingredients, then season generously with salt, and heat with a high heat
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In the meantime, add the eggs into a saucepan, then fill with water just enough to cover the eggs, add a fine sieve over the pan, and add in the frozen peas, heat with a high heat, once it comes to a boil remove the fine sieve with the peas, and place a lid on the pan and turn off the heat
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About 15 to 20 minutes after turning on the heat on the potatoes and carrots, they should be cooked through, you can always pierce them with a toothpick to ensure they are done, you don't want to overboil the potatoes, otherwise they will break apart, remove the stockpot from the heat and drain into a colander, rinse under cold water, and then shake off any excess water
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Add the potatoes into a large bowl, finely chop the carrots and add over the potatoes
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After leaving the eggs for exactly 10 minutes and they are hard-boiled, transfer the eggs into a bowl with iced water, let them sit for a couple of minutes, then peel the eggs, using a box grater, finely shred the eggs
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Add the shredded eggs over the potatoes, along with the peas, chopped shallot, chopped roasted red bell peppers, sliced olives, and the tuna, season with salt & pepper
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Add the mayonnaise into a separate bowl, along with the grated garlic, lemon juice, olive oil, and season with salt & pepper, whisk together, pour over the potato salad, and mix together until well mixed
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Transfer the potato salad into a large serving dish, garnish with olives and chopped chives, serve at room temperature or even chilled, enjoy!
Recipe Notes
Get the Spanish Canned Tuna I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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Debbie Mickow
24 . Jul . 2025I haven’t tried this yet, but just got finished watching your video. I plan to make it tomorrow. It sounds so delicious and “Goes Beyond Anything I’ve Ever Thought Of Putting Into A Potato Salad!!!! The tuna with the dressing you made, the olives…all of it sounds so “EPIC!!” Can’t wait to try it. Was watching you taste test and it felt like I could taste every bite!! LOL. Thank you for all of your Awesome Recipes.
Spain on a Fork
Hope you enjoy! Thanks for the comment 🙂 Much love
24 . Jul . 2025