Ensaladilla Russa Recipe

Cook potatoes and carrots

Place cubed potatoes and diced carrots in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender but not falling apart, about 10–12 minutes. Test with a fork; small cubes should be tender through. Drain in a colander and spread on a baking sheet to steam-dry for 5–10 minutes (this prevents watery salad).

Cook peas (if using frozen)

Bring a small pot of salted water to a boil, add frozen peas and cook 1 minute until bright and tender. Drain and rinse briefly under cold water to stop cooking. Alternatively, thaw under cold running water and drain well.

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat and cover; let sit 9–10 minutes. Drain and cool under cold running water or an ice bath for 5 minutes. Peel and chop into small pieces.

Prepare other salad components

While vegetables cook, drain canned tuna, flake with a fork and transfer to a mixing bowl. Finely dice pickles/cornichons, roasted red pepper, and red onion (if using). Finely chop parsley. Add cooled peas, chopped eggs, and the diced items to the bowl with tuna.

Combine vegetables with tuna

When potatoes and carrots are cooled to room temperature (or just warm), add them to the bowl with tuna and other salad ingredients. Toss gently to combine so cubes remain intact. Season lightly with 1/2 tsp of the salt and 1/4 tsp pepper — final seasoning will be adjusted after dressing is added.

Make the dressing by whisking together the mayonnaise, Greek yogurt (or crème fraîche), Dijon mustard, white wine vinegar, olive oil, and sugar (if using) in a small bowl until smooth. Season with 3/4 tsp salt and 1/4–1/2 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as needed.

Fold dressing into salad: Pour the dressing over the salad mixture and gently fold with a spatula until everything is evenly coated. Start with about 3/4 of the dressing, toss, then add more if you prefer a creamier salad. Be careful not to overmix to avoid mashed potatoes.

Chill and rest: Cover the bowl and refrigerate for at least 1–2 hours (preferably 3–4) to allow flavors to meld. Ensaladilla Rusa is traditionally served chilled. If serving immediately, chill for at least 30 minutes.

Final seasoning and garnish: Before serving, taste and adjust salt and pepper. Transfer to a serving dish and garnish with chopped parsley and a sprinkle of smoked or sweet paprika. Optionally decorate with halved hard-boiled eggs, roasted red pepper strips, or extra tuna.