Name: Ensaladilla Rusa (Russian Potato Salad)
Prep time: 5 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Spanish
Ingredients: 3 pounds yellow potatoes (1.36 kg; about 5 medium potatoes); 2 medium carrots (8 ounces; 227 g total), peeled and ends trimmed; 3 teaspoons (9 g) Diamond Crystal kosher salt, plus more for cooking water and to taste; for table salt, use half as much by volume or the same weight; 1 cup frozen peas (4 1/2 ounces; 128 g); 5 large hard-boiled eggs , finely chopped (see notes); 1 3/4 cups (420 ml) store-bought or homemade mayonnaise or aioli; 1 (5-ounce; 142 g) can drained tuna in oil (see notes); 1 tablespoon (15 ml) sherry vinegar; I cup poached shrimp (optional); 1/3 cup pitted or pimento-stuffed olives (1 3/4 ounces; 50 g) (optional); 8 anchovy fillets (optional)

Ensaladilla Rusa (Russian Potato Salad)

Ensaladilla rusa, Spain's creamy potato salad loaded with tuna, olives, peas, eggs, and mayonnaise, is perfect for tapas spreads, cookouts, and make-ahead meals.

1 hr 25 min total 5 min prep 30 min cook 8 574 cal

Instructions

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1 In a large pot, cover potatoes and carrots with cold water and season generously with salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until the potatoes are easily pierced with a knife and the carrots are fully tender, 20 to 30 minutes. Using a slotted spoon, transfer potatoes and carrots to a cutting board and let sit until cool enough to handle, about 20 minutes; do not drain cooking water.
2 Meanwhile, add peas to still-boiling cooking water and cook until bright green and tender, about 2 minutes. Drain well and transfer to a large bowl; set aside. Using a clean kitchen towel, gently rub the potatoes to loosen and remove the skin. Cut potatoes and carrots into 1/2-inch pieces; transfer to bowl with peas.
3 Add eggs, mayonnaise or aioli, tuna, sherry vinegar, and the 3 teaspoons kosher salt to bowl and gently fold to combine. Season to taste with salt, if needed. Cover and refrigerate until flavors meld, at least 30 minutes and up to 4 days.
4 To Serve: Transfer potato salad to a large serving platter. Top decoratively with shrimp, olives, and anchovies, if using.