There is potato salad and then there is ensaladilla rusa, or Spanish Russian salad. This hearty, nutritious salad ticks all the boxes: protein (eggs and tuna), check. Vegetables (carrot, olives and capers), check. Carbs (potatoes), check. Creamy dressing, check. Tangy accents (pickles and mustard), check. Perfect as a tapa or a light meal.
If you prefer a vegetarian option with a bright, pickled edge, try a dill potato salad instead.
I love Spain and its tapas culture, though I’m always surprised by how many hot dishes appear on menus despite the warm climate. There are cold options like cured meats, cheese and olives, but many classics are served hot.
On a visit to Seville in March, when the temperature climbed to a pleasant 25°C (77°F), I was thrilled to find ensaladilla rusa on the menu. Served cold with a subtle tang, it felt like a refreshing antidote after a morning of wandering—especially alongside an ice-cold beer.
Ensaladilla rusa
Ensaladilla rusa literally means “little Russian salad.” It’s Spain’s version of Olivier Salad—the potato-and-mayo dish created by Lucien Olivier in 19th-century Russia. While Olivier’s original uses chicken or ham and dill pickles, the Spanish take often swaps in tinned tuna, olives and capers. Both versions share boiled eggs, potatoes, carrots and a creamy mayonnaise dressing.
In Spain, ensaladilla rusa is a staple on tapas menus, and it has spread across Latin America, where it’s known as ensalada rusa. It’s also sometimes served as a festive side at Christmas, echoing its Russian roots.
Mayonnaise salad dressing
Ensaladilla rusa brings together simple ingredients bound by a cool, punchy mayo dressing. You can make the dressing from scratch or boost a good store-bought mayonnaise—both are quick and deliver excellent results.
Option 1: Homemade dressing. With an immersion blender you can emulsify egg yolk, oil (use some reserved tuna oil for extra flavour), mustard, vinegar and salt into a smooth, fresh mayonnaise.
Option 2: Simple dressed mayo. Mix good-quality mayonnaise with a little vinegar, Dijon mustard and water to loosen it. It’s faster and still tasty.
Homemade mayo will be slightly richer and fresher, but a well-seasoned shop-bought mayo works perfectly for a busy weeknight. This dressing also doubles as a sauce for roasted vegetables, a spread for sandwiches, or a dip for crispy potatoes and crudités.
Important recipe tips and notes
- Use waxy potatoes so the pieces hold their shape instead of falling apart.
- Avoid overcooking eggs and vegetables; yolks should be firm and bright yellow without a grey rim.
- Cook eggs and vegetables ahead so they can cool and chill overnight—this helps the flavours meld and the salad stay firm.
- Choose the best quality tuna you can; reserve the oil from the tin for the dressing.
- Make your own mayo if you have time, or use a good store-bought mayonnaise—either will work.
- Finish with toppings like marinated red pepper strips, chopped green olives, or a spoon of roe for an elegant touch.
What goes with it
When ordering tapas, I aim for a balance of meat, seafood and vegetables, and a mix of hot and cold dishes. Ensaladilla rusa works well with a range of tapas. Here’s a quick rundown of common hot and cold tapas choices:
Hot tapas dishes
- Gambas al pil pil (garlic and chilli shrimp)
- Patatas bravas (fried potatoes with spicy sauce)
- Espinacas con garbanzos (spinach and chickpeas)
- Pimientos de Padrón (small fried peppers)
- Chorizo cooked in red wine
- Calamares a la romana (battered squid)
- Albondígas (meatballs in tomato sauce)
Cold tapas dishes
- Ensaladilla rusa
- Tortilla española (Spanish omelette)
- Charcuterie and cheese plate
- Boquerones (marinated anchovies)
With 2–3 tapas recommended per person, it’s always a fun challenge to decide what to order. Which would you choose?
Storage and leftovers
Store ensaladilla rusa in an airtight container in the refrigerator. If you used store-bought mayonnaise, it will keep for 3–4 days. If you made homemade mayonnaise with fresh eggs, consume within 2–3 days for safety and best quality.
More salad dishes to try
- Avocado and Corn Salad
- Chicken Waldorf Salad
- Smashed Cucumber Salad with Miso Dressing
- Broccoli Slaw with Creamy Dill Pickle Dressing
Spanish Ensaladilla Rusa
Ingredients
- 500g / 2 large waxy potatoes, boiled, peeled and diced
- 1 carrot, boiled, peeled and diced
- 4 eggs, boiled, peeled and chopped
- 50g / 2oz pickles (gherkins), not sweet, chopped
- 50g / 1/4 cup green olives, chopped plus 4 for garnish
- 2 tbsp capers
- 160g / 5 oz Albacore tuna in olive oil, drained and oil reserved for dressing
- 1/2 shallot, diced
- Salt to taste
- 1 tbsp salmon or trout caviar, for garnish (optional)
- 1 tbsp chopped chives, for garnish
For the homemade mayo dressing
- 1 egg yolk
- 1 egg
- 150ml / 2/3 cups neutral oil, plus reserved tuna oil
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- 1/4 tsp salt
Or easy dressing
- 125ml / 1/2 cup good quality mayonnaise
- 2 tsp white wine vinegar
- 1/2 tsp Dijon mustard
- 1 tbsp water, to loosen the dressing
Instructions
- Boil the eggs, unpeeled potatoes and carrot, then cool. Peel three eggs, two potatoes and one carrot and dice them. Place into a large salad bowl.
- Dice the pickles (gherkins), olives and half a shallot and add them to the bowl with the capers.
- Drain the tuna, reserve the oil for the dressing, flake the tuna into large pieces and add to the salad bowl.
- For homemade mayo, use an immersion blender in a tall container: combine the egg yolk, whole egg, vegetable oil, reserved and strained tuna oil (about 1–2 tbsp), Dijon mustard, white wine vinegar and salt. Process until thick and smooth. For the easy version, whisk together store-bought mayonnaise, vinegar, mustard and a little water until smooth.
- Add the dressing to the salad and mix gently so the ingredients retain their shape. Taste and adjust salt if needed.
- To serve as a tapa, plate a portion, top with the remaining boiled egg halved, add 1/2 tbsp of salmon or trout caviar to each half if using, and sprinkle with chopped chives.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.