Best 3 Ensaladilla Rusa Spanish Potato Salad Recipes
Ensaladilla rusa, also known as Spanish potato salad, is a classic dish that showcases the vibrant flavors of Spanish cuisine. This delectable salad features tender potatoes, crunchy vegetables, and a creamy mayonnaise-based dressing. The harmonious blend of flavors and textures makes it a beloved dish enjoyed throughout Spain and beyond.
In this article, we present a collection of ensaladilla rusa recipes that cater to various dietary preferences and culinary skills. From the traditional recipe using mayonnaise to a lighter version with Greek yogurt, these recipes offer something for everyone. Additionally, we provide a vegan alternative that swaps out the mayonnaise for a plant-based dressing, ensuring that everyone can enjoy this delightful dish.
Whether you're a seasoned chef or a beginner in the kitchen, our recipes are designed to guide you through the process of making ensaladilla rusa. With step-by-step instructions and helpful tips, you'll be able to create this classic salad in the comfort of your own home. So gather your ingredients, sharpen your knives, and let's embark on a culinary journey to discover the deliciousness of ensaladilla rusa.
ENSALADA RUSA RECIPE (SPANISH POTATO SALAD)
Ensalada Rusa or Spanish Potato Salad can be found on almost every Spanish Tapas menu. Check out my easy Ensalada Rusa recipe and prepare your own salad at home.
Provided by Tim Kroeger
Categories Spanish Salads
Time 55m
Number Of Ingredients 7
Steps:
- Clean the potatoes to get rid of dirt and sand.
- Fill a large pot with water and bring it to boil. Put the potatoes unpeeled in the water and cook until they are cooked. Tip: Don't cook them too long as they will end up as mashed potatoes when you mix your salad.
- Once the potatoes are done cool them with cold water until you can handle them with your hands. Remove the peel of the potatoes and cut them into small cubes.
- Take a big bowl and add two cups of home-made mayonnaise and one roasted pepper, sliced into strips.
- Use a fork to flake the tuna and add it to the bowl.
- Drain the water of the carrots and peas can and add them also to the bowl.
- Peel one of the hard-boiled eggs and add to the bowl as well.
- Now, mix all ingredients. If necessary, add more mayonnaise.
- To decorate your salad, add black olives, the second hard-boiled egg (cut in small pieces), and red pepper on top.
- Enjoy your home-made Ensalada Rusa!
Nutrition Facts : Calories 1105 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 89 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 810 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 72 grams unsaturated fat
SPANISH POTATO SALAD - ENSALADA RUSA
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Steps:
- Scrub the potatoes to clean off any loose dirt and sand.
- Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Test the doneness by pricking with a fork to make sure they are cooked but still firm. Don't overcook the potatoes, or you'll end up with mashed potatoes when mixing your salad.
- Boil the eggs until hard . Cool the eggs.
- Drain the water from the pot and add cold water to the pot, covering the potatoes. Change water every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.
- Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2-inch cubes). Return to refrigerator while you prepare the other ingredients.
- Put approximately 1 1/2 cups of mayonnaise into a bowl. Slice 1 of the roasted pepper into strips about 1/3-inch wide, then cut into smaller pieces and add to bowl.
- Drain tuna thoroughly, then flake with a fork and add to bowl.
- Drain carrots and peas and add to bowl.
- Peel 1 egg, chop and add to bowl.
- Mix all ingredients together.
- Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Traditionally, a thin layer of mayonnaise is spread over the top of the salad using the back side of a large spoon. Slice remaining red pepper into thin strips and arrange on top of salad. Drain the white asparagus and olives. Carefully slice hard-boiled eggs lengthwise. Use to decorate the salad.
Nutrition Facts : Calories 607 kcal, Carbohydrate 40 g, Cholesterol 79 mg, Fiber 6 g, Protein 13 g, SaturatedFat 7 g, Sodium 546 mg, Sugar 5 g, Fat 45 g, ServingSize 6-8 servings, UnsaturatedFat 0 g
ENSALADILLA RUSA - SPANISH POTATO SALAD
The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don't know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. From: Spanish Food
Provided by Annacia
Categories Lunch/Snacks
Time P1DT6h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the potatoes to clean off any lose dirt and sand.
- Pour water into a large pot, cover and bring to a boil on high heat.
- Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
- Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don't overcook the potatoes or when mixing the salad, you'll end up with mashed potatoes!
- Hard boil the eggs.
- Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
- Change every few minutes until the potatoes are cool enough to handle with your bare hands.
- Refrigerate for a few minutes to cool further.
- Put approximately 1 1/2 cups of mayonnaise into a bowl.
- Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
- Drain tuna thoroughly, then crumble with a fork and add to bowl.
- Drain carrots and peas and add to bowl.
- Peel 1 egg, chop and add to bowl.
- Mix all ingredients together.
- Add the mayonnaise mixture to the potatoes and mix thoroughly.
- If necessary, add more mayonnaise.
- Smooth top of potato salad, preparing for decoration.
- Slice remaining red pepper into thin strips and arrange on top of salad.
- Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.
Tips:
- Use waxy potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better when cooked, making them ideal for potato salad.
- Boil the potatoes whole: Boiling the potatoes whole helps to prevent them from absorbing too much water, which can make them mushy.
- Cool the potatoes completely: Allow the potatoes to cool completely before slicing and dicing them. This will help to prevent them from breaking apart.
- Use a light hand when mixing: When combining the ingredients for the potato salad, be gentle to avoid breaking up the potatoes.
- Chill the potato salad before serving: Chilling the potato salad for at least 30 minutes before serving allows the flavors to meld together.
Conclusion:
Spanish potato salad, also known as Ensaladilla Rusa, is a vibrant and flavorful dish that is perfect for any occasion. With its combination of tender potatoes, crisp vegetables, and a creamy mayonnaise dressing, this salad is sure to be a hit. Whether you are serving it as a side dish or a main course, this potato salad is sure to impress. So next time you are looking for a delicious and easy-to-make potato salad, give this Spanish version a try.
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