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Ensalada Rusa – Spanish Take On A Classic Potato Salad

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4 1x


  • 700 g / 1.3 lb. white potatoes (or swedes for AIP), peeled
  • 1 large carrot, cut in half
  • 2 eggs
  • 300 g / 0.6 lb canned tuna or salmon
  • ¼ cup diced gherkins or dill pickles (capers can also be used)
  • ½ Granny Smith or other green apple, diced finely
  • 10 green or Spanish black olives, sliced (meets out)
  • Generous pinch of salt and pepper
  • 1 tablespoon lemon juice
  • 1/2 cup mayonnaise
  • 1/4 cup diced spring onions, chives or dill (optional)


  1. Peel the potatoes (or swedes) and cut into quarters. Add to a large saucepan together with the carrot halves and two eggs. Fill up with water until just covered and bring to boil. Cover with a lid and cook 10 minutes. Then remove the eggs and the carrots; continue to cook potatoes for a further 3-5 minutes, until just tender. Allow the vegetables to cool down almost completely. Strain the eggs under cold water to make peeling easier.
  2. In the meantime, prepare the mayonnaise if you’re making your own.
  3. Peel and dice the cooked carrots and eggs. Dice the potatoes. Add all of the ingredients to a mixing bowl and stir well together. Chill in the refrigerator before serving.

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