Ensaladilla Rusa Recipe

Peel and cut potatoes and carrots

Peel the potatoes and carrots. Cut potatoes into roughly 2 cm (3/4 inch) cubes so they cook evenly. Cut carrots into similar-sized cubes.

Place the cubed potatoes and carrots in a pot and cover with cold water by about 2 cm (3/4 inch). Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until the vegetables are tender when pierced with a fork, about 10–12 minutes for the carrots and 12–15 minutes for the potatoes (check from minute 10). Avoid overcooking to keep the salad from getting mushy.

While the vegetables cook, place 3 eggs in a small saucepan, cover with cold water, bring to a boil, then simmer 8 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and set aside one for garnish (halved) and the rest to chop later.

When the potatoes and carrots are tender, drain them immediately in a colander and spread on a tray to cool slightly. Rinsing briefly with cool water helps stop cooking; allow to cool to near room temperature.

If using frozen peas, blanch them in boiling salted water for 1–2 minutes until bright green and tender, then drain and cool under cold running water or in an ice bath. If using canned peas, drain and rinse.

Drain the canned tuna thoroughly and flake with a fork into bite-sized pieces. Slice the olives and finely chop the pickles. If using red onion, finely dice it to a mild, small dice (use less if you prefer a subtle onion flavor).

Chop the peeled eggs (except the one reserved for garnish) into small pieces roughly the same size as the vegetables.

In a medium bowl, combine the mayonnaise, mustard, lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and taste; adjust salt, pepper, or lemon to preference. The dressing should be creamy and slightly tangy.

In a large mixing bowl, combine the cooled potatoes, carrots, blanched peas, flaked tuna, sliced olives, chopped pickles, diced onion (if using), and chopped eggs. Gently fold the ingredients together to distribute evenly without breaking the potatoes.

Add the mayonnaise dressing to the bowl in two portions, folding gently to coat. Use enough dressing so the salad is creamy but not runny—about three-quarters to all of the prepared dressing depending on your preference. Adjust seasoning with additional salt, pepper, or lemon juice if needed.

Transfer the ensaladilla to a serving dish, cover, and chill in the refrigerator for at least 1 hour to allow flavors to meld. It can be made up to 24 hours ahead; keep chilled.

Before serving, arrange the reserved halved hard-boiled egg on top. Sprinkle the surface lightly with sweet paprika and chopped parsley, if using. Serve chilled or at cool room temperature with crusty bread or as a tapa.