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Spanish Dining Etiquette: Off-Times Eating

Ensaladilla Rusa Recipe (Russian Potato Salad)

Lauren Aloise
Ensaladilla Rusa is one of Spain's most typical dishes-- despite its Russian roots! Try this authentic recipe for an unforgettable appetizer or side dish.
4 from 6 votes
Prep Time 2 hrs
Cook Time 1 hr
Total Time 3 hrs
Course Appetizer, Salad
Cuisine Spanish
Servings 6 -8 servings
Calories 465.87 kcal


  • 2 1/4 pounds 1 kilogram of potatoes
  • 1 pound 1/2 Kilogram of carrots
  • 1 pound 1/2 Kilogram of green beans
  • 1 tablespoon of capers
  • 1/2 pound 1/4 kilogram of peas
  • 1/2 pound 1/4 kilogram of beets (optional! they taste great but dye the salad pink. Serve apart on the side if you love beets like I do!)
  • 2 eggs
  • 2/3 cup 160 ml Olive oil
  • Splash of sherry vinegar or substitute red wine vinegar
  • Salt and pepper
  • Optional: Can of high quality tuna fish or 1 cup cooked shrimp


  • To prepare the potatoes, wash them and cover them with cold water and a pinch of salt. Bring them to a boil and cook until just tender-- don't overcook or they'll fall apart. Let them cool completely, remove their skin and cut into cubes.
  • To prepare the beets, cover them in cold water with a squeeze of lemon juice or a splash of vinegar to prevent them from bleeding. Boil until tender (about an hour) then rinse under cold water. The skin should peel off easily. Reserve some of the beet for decorating the salad if you wish (the housewife manual suggests cutting thin round disks for decoration) and cube the rest. Remember only to add these to the salad if you don't mind the bleeding which will make a pink salad.
  • To prepare the carrots, peel them first and then add them to cold water. Bring to a boil and take off the heat the moment they become tender (you want to cook them just a bit, not completely). Run them under cold water until manageable and cut into cubes.
  • Boil the green bean until cooked and dice.
  • Boil the peas until cooked.
  • Prepare the shrimp if using. Add raw shrimp to a pot of boiling water, leave in for 1-2 minutes until the water just starts to boil again, then take them out and put them right into a bowl with ice and cold water (a ice bath). Peel when cool.
  • Boil one of the eggs until hard-boiled. Reserve the other.

To prepare the mayonnaise:

  • Separate the yolk and the white very carefully.
  • In a small bowl, add a pinch of salt and a few drops of vinegar and then beat in the egg yolk.
  • When combined, start to slowly add in the olive oil, beating very quickly to allow emulsification.
  • When it has the consistency of mayonnaise, reserve a little (about 1/4) for decorating the salad.
  • Beat the egg white to stiff peaks.
  • Slowly add the beaten egg white into the remaining mayonnaise (this is your clarified mayonnaise).

Putting it all together

  • In a large serving platter mix together half of all of the cooked ingredients with some of the clarified mayonnaise (meaning the batch with the egg whites included).
  • Mix the rest of each vegetable with the egg-yolk only mayonnaise and decorate the top of the salad with different colored mountains of different vegetables.
  • Decorate with capers and the leftover beets. Slice the hard boiled egg on top and use it to decorate too. You can also top with shrimp for decoration.


Calories: 465.87kcalCarbohydrates: 51.47gProtein: 10.05gFat: 26.13gSaturated Fat: 3.92gCholesterol: 54.56mgSodium: 161.42mgPotassium: 1352.85mgFiber: 10.93gSugar: 12.13gVitamin A: 13531.98IUVitamin C: 64.16mgCalcium: 97.04mgIron: 3.58mg
Keyword easy potato salad, Ensaladilla Rusa Recipe, Russian Potato Salad
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