Spanish
Ensaladilla Rusa (Spanish Potato and Tuna Salad)
Ensaladilla Rusa (Spanish Potato and Tuna Salad) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the fresh side and the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 lb potatoes
- 2 carrots
- 1 cup frozen green peas
- 3 hard-boiled eggs
- 2 cans canned tuna
- 1 cup mayonnaise
- 12 green olives
- 1/2 tsp salt
How to cook it
- Boil the diced potatoes and carrots together in salted water until just tender, about 12 minutes, then drain and let them cool.
- Boil the peas separately for 3 minutes until tender, then drain and cool.
- Combine the cooled potatoes, carrots, and peas with the drained tuna and half the chopped hard-boiled egg in a large bowl.
- Fold in the mayonnaise and the salt until everything is evenly coated and creamy, being gentle so the vegetables do not turn to mush.
- Spread the salad into a serving dish, smooth the top, and decorate with the remaining chopped egg and the sliced olives.
- Chill for at least an hour before serving cold.
Serve it with
A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Ensaladilla Rusa (Spanish Potato and Tuna Salad), read from the same composition Dinejot builds a real meal from.
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Something to sip
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Ensaladilla Rusa (Spanish Potato and Tuna Salad) carries eggs and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Ajoblanco (Chilled Malaga Almond and Garlic Soup) |
| Soy | No | |
| Fish | Yes | Ajoblanco (Chilled Malaga Almond and Garlic Soup) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Vegetables, Meat or fish, and Egg
- How this was set
- Hand audited
When to cook it
Ensaladilla Rusa (Spanish Potato and Tuna Salad) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on potato, tuna, and egg.
From the same kitchens
More cooking from Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.